• 2 gammon steaks, about 200 g (7 oz) each
  • 2 canned pineapple rings
  • mixed salad, to serve
  • 6 tablespoons fresh white breadcrumbs
  • 50 g (2 oz) mature Cheddar cheese, grated
  • 15 g (½ oz) butter, melted
  • 2 tablespoons chopped flat-leaf parsley

Place the gammon steaks on a baking sheet, snip the rinds at intervals to prevent curling and cook under a preheated hot grill for 5 minutes on one side. Meanwhile, mix together all the topping ingredients in a small bowl.

Turn over the steaks and place a pineapple ring on top of each. Return to the grill and cook for 2 minutes, then top with the cheese mixture and cook for a further 2 minutes until the topping is golden. Serve with a mixed salad.

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