Ingredients
- 1 large sweet potato, peeled and diced into 2cm chunks
- A drizzle of sunflower oil
- 1tbsp sesame seeds
- Salt and pepper
- 2tbsp sesame oil
- 1 clove of garlic, peeled and sliced
- 1 x 2cm piece of ginger, peeled, sliced and shredded
- 1tbsp raisins
- Half head of Savoy cabbage, trimmed, washed and shredded
- 40ml white wine vinegar
- 100ml water
- 1tbsp caster sugar
- 2 gammon steaks
1 Set the oven to 185 degrees.
2 Put the sweet potato on to a small roasting tray, add the sunflower oil and sesame seeds, then season, making sure everything is coated.
3 Place in the oven for 20-25 minutes, turning once or twice until golden and crisp. Don't worry if some of the sesame seeds get a bit dark. That's okay. Keep the sweet potato warm.
4 Meanwhile put the sesame oil, garlic, ginger, raisins, cabbage, vinegar, water and sugar into a pot. Season, cover tightly and cook on full heat until the liquid has evaporated. This will only take about five minutes. You want the cabbage to steam but not boil dry. Desist from looking into the pot, you will hear it sizzle as it comes near the end.
5 Turn the cabbage off, give it a little stir and keep it warm.
6 Put a grill on to high heat.
7 Oil a tray and brush a little more oil on the gammon, then grill for five to six minutes .
8 Arrange on warm plates with the sweet potato roasties and cabbage.
