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British Gammon Steaks make an excellent supper dish and take almost no time to cook. They are lean and boneless and may only need a little extra trimming to remove remaining fat.

Their mild, salty flavour goes well with this fruity rice. Serve with green vegetables or salad.

Serves 2

100g easy cook basmati rice

Bunch of spring onions, chopped

6 no soak apricots, chopped

300ml chicken stock

2 gammon steaks, trimmed of all fat

2 lemons, zest and juice

A good pinch of dried sage

4tsps honey

1/2tsp lazy garlic

Salt and freshly ground black pepper

Method

Preheat the oven 180c, gas 4, 350f

First cook the apricot rice, put the rice, spring onions, apricots, stock and some salt and pepper into a medium – size saucepan, bring to the boil, then cover and simmer gently for 15 minutes without lifting the lid.

Remove from the heat and leave to stand without lifting the lid. After 5 minutes, fluff with a fork to mix, set aside.

In a medium bowl put the lemon zest and juice, dried sage, honey, garlic and salt and pepper. Whisk to combine.

Place the gammon steaks in an oven proof dish and cook for 10 minutes, then turn them over and cook for a further 5 minutes. Pour over the lemon glaze and cook for a further 2 minutes, be careful not to let the glaze burn.

Serve with the apricot rice and green vegetables.

Note; This glaze is really versatile, try it with chicken or steak, and it can easily be doubled up to serve more.