Ingredients
Serves 2
- 2 gammon steaks
For the cabbage:
- ½ head of Savoy cabbage, shredded
- 1 garlic clove, sliced
- 2cm piece of ginger, peeled and finely chopped
- 100ml water
- 40ml white wine vinegar
- 2 tbsp sesame oil
- 1 tbsp raisins
- 1 tbsp caster sugar
For the roasties:
- 1 large sweet potato, peeled and diced into 2cm chunks
- a drizzle of sunflower oil, plus extra for the gammon
- 1 tbsp sesame seeds
Method
- Preheat the oven to 185°C.
- To make the roasties, put the sweet potato in a small roasting tin.
- Add the sunflower oil and sesame seeds, then season, making sure everything is coated in the oil.
- Roast in the oven for 20–25 minutes, turning once or twice, until golden and crisp. Don't worry if some of the sesame seeds get a bit dark, that's okay. Keep warm.
- Meanwhile, put all the cabbage ingredients in a pot.
- Season, cover tightly and cook on full heat until the liquid has evaporated. This will only take about 5 minutes.You want the cabbage to steam but not boil dry.
- Desist from lifting the lid to look in the pot – you will hear it sizzle as it comes near the end.
- Turn off the heat, give it a little stir and keep it warm.
- Preheat the grill to high.
- Oil a tray and brush a little oil on the gammon, then grill for 5–6 minutes.
- To serve, arrange the gammon on warm plates with the sweet potato roasties and the cabbage.
