Mango chutney is the perfect accompaniment for gammon steaks. Fry it briefly and serve with rice, sweetcorn and peas.
- 4 unsmoked or smoked, free-range dry-cured gammon steaks, each weighing about 200g (7oz)
- 8tbsp mango chutney
- To serve:
- 200g (7oz) basmati rice
- 120g (4oz) each of frozen sweetcorn and peas
Snip round the rind of the gammon with scissors. Cook in a hot frying pan (no oil needed) for 2 mins on each side, to brown.
Add the chutney with 4tbsp water and cook for another couple of minutes, turning the gammon to coat it in sauce.
3 Serve with cooked rice and vegetables. Spoon pan juices over. (Not suitable for freezing).
Woman's Weekly cooker editor Sue McMahon's tip: We like Geeta's Mango Chutney because of its great colour and flavour, and its interesting 'bits'.