Mustardy Gammon Steaks

Toss the potatoes in 1 tbsp of olive oil. Sprinkle with a good pinch of salt and pepper. Roast on the top shelf of the oven for around 30 mins until crispy.

Heat 1 tbsp of olive oil on low heat in a saucepan. Stir in the onions with ¼ tsp of salt and a pinch of sugar (if you have it). Place a lid on the pan and very gently cook for 15 mins. Meanwhile, drain and rinse the lentils under running water. Add the lentils to the onion mixture and gently cook for an additional 5 mins.

15 mins before the potatoes are ready, toss the leeks in 2 tsp of olive oil and add them to the baking tray of potatoes in the oven.

If you have a separate grill then pre-heat it to medium-high now. If you don’t have a separate grill, wait until the potatoes and leeks are cooked then move them to the middle shelf of the oven whilst you grill the gammon above.

Rub a little olive oil and pepper onto each steak. Place them on a metal rack, resting on a baking tray. Place on the highest shelf under the grill and cook for around 4 mins on each side. Tip: The gammon is cooked when it’s nicely browned off and slightly charred at the edges.

Toss together the potatoes, the leeks and the caramelised onion and lentil mixture. Taste for seasoning and add salt and pepper if needed.