Sticky gammon and pineapple with colcannon
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Sticky gammon and pineapple with colcannon
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
569Kcal
Fat
11gr
Saturates
4gr
Carbs
65gr
Sugars
32gr
Fibre
10gr
Protein
46gr
Salt
4.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 350g peeled potatoes, eg Maris Piper
- 2 x 200g gammon steaks, trimmed
- 4 slices of fresh pineapple from a 350g pack
- 3 tbsp mango chutney
- 1 tbsp lemon juice
- 4 spring onions, sliced
- 150g spring greens or green cabbage, roughly chopped
- 4 tbsp skimmed milk
Step by step
- Preheat the grill to high and line a baking tray with foil. Roughly chop the potatoes and boil for 13 minutes until almost tender.
- Meanwhile, put the gammon steaks and pineapple rings on the lined tray and grill the gammon for 4 minutes each side (there’s no need to turn the pineapple). Mix together the mango chutney, lemon juice and a quarter of the spring onions in a small bowl.
- Once the gammon steaks have had 4 minutes on each side, turn them over again and brush with most of the glaze, brushing the rest onto the pineapple rings. Grill for a further 3-4 minutes until the gammon steaks and pineapple look sticky and golden.
- Add the greens to the potatoes and cook for 3 minutes more then drain into a colander. Heat the milk and remaining spring onions in the same pan, then return the potatoes and greens and crush to make a rough mash. Serve with the sticky gammon and pineapple.
