This quick and easy gammon dish has a wonderful sticky glaze from the chutney and pairs perfectly with a spiced colcannon.
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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.
Typical values per serving when made using specific products in recipe
Energy | 3,196kJ/ 764kcals |
|---|---|
Fat | 38.3g |
Saturated Fat | 13.9g |
Carbohydrates | 49g |
Sugars | 17.4g |
Fibre | 8.4g |
Protein | 51g |
Salt | 4.3g |
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