John and Lisa's Weekend Kitchen

Gammon and pineapple with a celeriac slaw

These griddled gammon steaks taste heavenly served classically with pineapple rings and a refreshing summer celeriac slaw.

Serves 2


2 gammon steaks

Tin of pineapple

2 eggs

2 tbsp Dijon mustard

2 tbsp vegetable oil

½ tbsp walnut oil 

½ tbsp caster sugar

1 tbsp white wine vinegar

120ml single cream

1 small celeriac, peeled and shredded

Handful of flat-leaf parsley, chopped

Splash of pineapple juice or a squeeze of lemon


  • Prep the steaks by making several deep incisions into the fat around the outside. This will stop the meat from shrinking once cooked.

  • Oil the steaks, season well and add to a hot griddle pan.

  • Add a couple of pineapple rings alongside the meat, turning both when necessary.

  • For the slaw, whisk together the mustard, oil, sugar and vinegar and then gently stir in the cream.

  • Combine with the shredded celeriac and the parsley then season well.

  • Once the steaks and pineapple are cooked, serve alongside the slaw with a fried egg on top.

John and Lisa's Weekend Kitchen