Pan-Fried Gammon Steak

Meanwhile, chop the apple into small 1cm chunks (no need to peel), discarding the seeds and core. Heat a splash of oil in a large frying pan on medium-high heat. When the oil is hot, add the apple and cook, stirring frequently until it is browned and softened, 5-6 mins. Transfer to a bowl and wipe out the pan. We will use it again in a moment.

Pop the frying pan back onto medium- high heat and add a splash of oil. When the oil is hot, add the gammon steaks and brown on both sides, 2 mins. Lower the heat to medium- low and cook for a further 3-4 mins on each side. IMPORTANT: The gammon is cooked when firm and the middle is no longer raw. When cooked, transfer to a plate and wrap loosely in foil.

When the potato has 5 mins cooking time left, add the spring greens to the pan and cook until tender, 5 mins. Drain into a colander and allow the steam to escape for 1 min. Return to the pan (off the heat) and mash the potato and greens with a potato masher. Mix in the wholegrain mustard, salt and pepper to taste and a knob of butter (if you have some). Cover with a lid to keep warm while you finish off.

Once the gammon is cooked and resting on a plate it's time to make the apple glaze. Again, pop the empty frying pan onto medium heat and add the water (see ingredients for amount), stock powder and apple and sage jelly. Stir to dissolve and bring to a simmer. Stir in the cooked apples pieces then remove from the heat.