This easy and healthy midweek week took no time at all to put together. Lean salty and crispy gammon steaks smothered in a rich but low – calorie sauce makes a real dinner time treat.

We enjoyed ours served with parsley new potatoes, carrots and asparagus, but this recipe would also work well served with noodles and your favourite vegetables.

Serves 4

Low – calorie spray

1 large onion, chopped

200g mushrooms, sliced

175ml boiling chicken stock

250ml semi – skimmed milk

2tbs cornflour

1tbs wholegrain mustard

3tbs fresh parsley, chopped

Salt and freshly ground black pepper

4 large lean un-smoked gammon steaks

Method

Preheat the oven to 200c, gas 6, 400f

Using sharp kitchen scissors, snip the gammon rind in 1cms intervals to prevent the gammon from curling up whilst in the oven.

Place the gammon steaks on a non-stick baking sheet and place in the oven for 20minutes tuning over half through the cooking time. Cook until golden the crispy.

Spray a non-stick lidded saucepan with low – calorie spray put in the chopped onion and cook gently over a medium heat for 5 minutes or until soft. Add the mushrooms and cook for a further 2 minutes.

Add the stock and milk to the onions and mushrooms and gently bring to the boil.

Mix the cornflour and wholegrain mustard with a small amount of water to form a thick paste, whisk into the onion and milk mixture and cook gently for 2 – 3 minutes until the sauce thickens.

Stir in most of the chopped parsley and season with salt and freshly ground pepper.

Remove the gammon streaks from the oven pour over the sauce scatter over the remaining chopped parsley and serve with parsley new potatoes, carrots and asparagus.