Ingredients

• 400g/14oz floury potatoes
• 1 tsp olive oil
• plus spray oil for frying
• salt and freshly ground black pepper
• 2 slices fresh pineapple
• 250g/9oz lean gammon steak
• fat trimmed
• 150g/5½oz Brussels sprouts
• trimmed and quartered

Directions

• Preheat the oven to 220C/200C Fan/Gas 7.
• Scrub the potatoes well
• then half-peel them
• leaving some of the nutritious skin on for extra flavour. Cut into fairly thin chips – about 1cm thick – which will crisp more easily. Put into a saucepan and cover with cold water. Cover the pan
• bring the water to the boil over a high heat and cook the potatoes for 3 minutes. Drain and allow to steam dry for 2-3 minutes.
• Put the olive oil into a baking tray and heat in the oven for a minute. Add the drained
• dried chips to the hot oil
• giving the tray a gentle shake to separate the chips. They should be in a single layer. Season with a little salt and black pepper
• then bake for 30-40 minutes
• turning the chips halfway through cooking to move the outer chips to the middle and vice versa so they all crisp evenly.
• Meanwhile
• spray a frying pan lightly with spray oil. Heat the pan over a medium-high heat and
• when hot
• add the pineapple rings. Fry for 2 minutes per side
• turning regularly
• until the slices are golden-brown and caramelised. Set aside.
• Reduce the heat to medium
• spray the gammon steak lightly with spray oil and fry in the same pan for 4-5 minutes
• turning regularly
• until the steak is nicely browned and cooked through. Set aside.
• Return the pan to the heat and add the Brussels sprouts. Stir-fry the sprouts for 3 minutes
• adding a splash of water if necessary
• until they are bright green but still retain a bit of bite.
• Serve the gammon steaks with the pineapple on top
• with the stir-fried sprouts and chips alongside.