ingredients

 

2 4 6 8 Servings

• 2 small gammon steaks

• 50 grams crème fraîche

• 0.5 small cauliflower

• 100 grams spinach

• 1 tablespoon fine breadcrumbs

• 1 tablespoon olive oil

• 1 teaspoon wholegrain mustard

• 0.5 teaspoon curry powder

implements

 

for cooking 2 servings

• medium saucepan

• large saucepan

• small mixing bowl

• potato masher

• colander

instructions

 

1. Set the grill to high.

2. With the scissors or a tip of the knife snip the edges gammon steaks in a few places to prevent them curling under the grill.

3. In the medium saucepan boil water. Break the ½ of cauliflower into small florets and cook for 5-6 minutes until soft.

4. Place the gammon steaks under the grill and cook on one side for 8 minutes until crisp. Flip them over and continue to cook for 4 minutes.

5. In the large saucepan boil water for the spinach.

6. In the small mixing bowl, combine:
- 2 tablespoons of cr?me fraiche
- 1 tablespoon of breadcrumbs
- 1 teaspoon of wholegrain mustard 
-  ½ teaspoon of curry powder.

7. Drain the cauliflower and coat the florets with the mixture in the bowl.

8. When the gammon had 4 minutes on the second side, gently pile the cauliflower on top and continue to grill for another 5 minutes.

9. With a couple of minutes before the gammon is ready, blanche 100g (4 handfuls) of spinach in the boiling water, so that the leaves shrink a little but do not totally wilt. Drain.

To serve - Set the spinach spread on the plate and place the gammon steak with the cauliflower on top.