Smoked Gammon steak with fried marrow

.

Courgette and marrow make a great combination and the salty smoky flavour of the gammon removes any need for spices or other condiment.

Prepare the veg:

Peel one quarter marrow (when buying choose a dark green one which is heavier compared to others. This will be the freshest more flavoursome). Remove and discard the seeds. Cut the marrow flesh into long strips then small cubes.

Rinse 2 runner beans. Top, tail and discard the stems. Cut the beans into 4 pieces each.

Rinse and remove the inner stem of one white cabbage leaf and roll up into a sausage shape.

Use one quarter courgette (choose a dark green, firm one when buying). Cut and discard the stem. Slice the courgette into long chunky slices.

Peel one large flat mushroom and leave whole.

Heat 2 tbsp oil in a large frying pan for 2 minutes on highest heat.

Place the veg along the outsides of the frying pan in one layer to allow for even cooking.

Add gammon steak/s to the centre of the pan and fry for 3 minutes with a lid on.

Evenly sprinkle 2 tbsp water over the top of the vegetables only, not the mushroom.

Turn everything over to the other side to cook for 3 minutes with the lid on.

Meantime rinse a handful of baby spinach, drain and plate up without cooking the spinach.

Transfer everything on to your serving plate.

Add 6 tbsp baked beans from a tin of baked beans in tomato sauce with the sauce discarded and reserved for another day's meal. Turn the heat off. Replace the lid and leave for 3 minutes before serving with the gammon.
.