Sticky glazed gammon

• bulgur wheat↗85g g
• fresh or frozen peas or petits pois85g g

  (200g/8oz in the pod)

• large leek↗1

  thinly sliced

• orange↗1

  halved

• Worcestershire sauce↗1 tbsp tbsp
• runny honey↗1 tbsp tbsp
• Dijon mustard↗1 tsp tsp
• lean gammon↗2

  steaks

• mint↗1 tbsp tbsp

  sauce

Step-by-step instructions

1. 1

   Preheat the grill to high. Tip the bulgur and 450ml/16fl oz cold water into a large saucepan, bring to the boil and simmer for 8 minutes. Toss in the peas and leek and bubble for 3-5 minutes more, until soft.

2. 2

   Meanwhile, while the bulgur bubbles, make the glaze and cook the gammon. Squeeze the juice of one orange half into a pan, stir in the Worcestershire sauce, honey and mustard and simmer for 2 minutes until sticky. Season the steaks with pepper only, put them on the rack and grill for 5-6 minutes each side, brushing frequently with the glaze.

3. 3

   When the bulgur is done, drain, season well with salt and pepper and fork in the mint sauce.

4. 4

   Cut each steak in half and serve on the bulgur, with the remaining orange half cut into segments.