This gammon is great served with a salad for dinner. Mixing crème fraîche with cheese makes an easy cheese sauce that can also be used for macaroni cheese or lasagne.
4 small, raw gammon steaks
1 large cauliflower, cut into florets
100ml half-fat crème fraîche
85g/3oz cheddar, grated
1 tbsp wholegrain mustard
Heat the grill to high. Snip the sides of the gammon steaks with kitchen scissors so they don’t curl up too much when they cook. Put the gammon onto a baking tray, then grill on one side for about 10 mins until the fat is crisp. Meanwhile, cook the cauliflower in boiling water for 5 mins until tender. Drain and tip into a bowl with the mustard, crème fraîche and two-thirds of the cheese and give it all a good mix.
When the gammon is crisp, flip it over and cook on the other side for about 10 mins. Spoon the cauliflower mix over the gammon, sprinkle with cheese, then grill for 5 mins until bubbling and golden.
420 kcalories, protein 36g, carbohydrate 9g, fat 27g, saturated fat 13g, fibre 4g, sugar 7g, salt 3.58g