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2 x 200g Waitrose 1 Free Range Air Dried Unsmoked Gammon Steak
2 tbsp mango chutney
450g Mashed potato
1 tbsp olive oil
1 garlic clove, finely sliced
1 shallot, finely sliced
1 tsp black mustard seeds
1 pinch chilli flakes
200g baby leaf greens, thick stems discarded and leaves shredded
½ lime, juice
Preheat the grill to high (240˚C). Pat the gammon steaks dry with kitchen paper and place on a foil-lined baking sheet. Spread each with 1 tbsp mango chutney; grill for 7-8 minutes, until golden and bubbling.
Meanwhile, microwave the mashed potato for 4 minutes or according to pack instructions. Heat the oil in a large frying pan over a medium-high heat. Fry the garlic, shallot, mustard seeds and chilli flakes for 1 minute, then add the greens and fry, tossing regularly, until wilted, about 3-4 minutes.
In a mixing bowl, mix the mash and greens with the lime juice; season. Serve immediately with the gammon, spooning over any juices.
Try making the colcannon with Waitrose Swede, Carrot and Potato Mash too.
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