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