Gammon and Charred Pineapple Rings

Trim the carrot (no need to peel). Cut into roughly 1cm wide, 5cm long batons.

Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the top shelf until tender, 25-30 mins. Turn halfway through.

Meanwhile, halve any thick broccoli stems lengthways.

When the carrots have 10 mins of roasting time remaining, add the broccoli to the same tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Return to the oven and roast on the middle shelf until tender and crispy, 10-12 mins.

Meanwhile, remove the pineapple from the tin (keep the tin and juice for later).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the pineapple and cook until nicely charred, 5-6 mins. Turn only every couple of mins - this will result in the pineapple picking up some nice colour. Adjust the heat if needed.

Remove from the heat, transfer to a bowl and cover to keep warm.

Give the frying pan a quick clean, then return to a medium-high heat with a drizzle of oil.

Season the gammon with pepper.

Once hot, add the gammon steaks and fry until golden, 2 mins each side. IMPORTANT: Wash your hands and equipment after handling raw pork. The gammon is cooked when no longer dark pink in the middle.

Transfer to a board, cover with foil to keep warm and set aside to rest.

Give the pan another clean, then return to a high heat.

Add the pineapple juice from the tin and honey. Simmer until thickened and syrup, 3-4 mins.

Stir in the mustard and butter until melted. Season with salt and remove from the heat.