Chutney-glazed gammon steaks with white bean colcannon
Prep time: 15 minsTotal time: 
Chutney-glazed gammon steaks with white bean colcannon
Caramelised onion chutney and mustard combine to make an easy glaze for gammon steaks in this protein- and fibre-packed meal
Prep time: 15 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 10g unsalted butter
- 200g savoy cabbage, cored and shredded (about ½ a cabbage)
- 2 spring onions, sliced
- 1 x 400g tin cannellini beans, drained and rinsed
- 100ml semi-skimmed milk
- 1 tbsp caramelised onion chutney
- 1½ tsp white wine vinegar
- 1 tbsp wholegrain mustard
- 1 tbsp olive oil
- 1 x 450g pack unsmoked gammon steaks
Step by step
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Melt the butter in a large pan over a medium heat. Add the savoy cabbage and spring onions and cook for 6-8 minutes until softened. Transfer to a plate. Put the cannellini beans and milk into the same pan and warm them through. Mash (or whizz with a handheld blender) until creamy. Stir in the cabbage and spring onions, season and cover to keep warm.
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Put the onion chutney, vinegar, mustard and a splash of water in a small pan. Set over a medium heat, stirring, until bubbling.
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Heat the oil in a large frying pan over a medium-high heat. Pat the gammon steaks dry with kitchen paper. Cook for 4-5 minutes on one side, then turn and cook for a further 4-5 minutes or until golden and cooked through. Remove onto a chopping board and brush generously with the chutney glaze. Slice the steaks and serve with the white bean colcannon.
