Fill and boil your kettle. Peel the potatoes and chop them into bite-size chunks. Trim the bases off the Brussels sprouts and pull off any ragged leaves. Roughly chop the sprouts. Quarter the apples, slice out the cores and roughly chop the apples. Snip the fat around the edges of the gammon steaks with kitchen scissors, or use a small sharp knife.

Tip the potatoes into a large pan. Pour in enough hot water to cover them by a few cms and add a good pinch of salt. Cover and bring to the boil. When the pan is boiling, turn the heat down and simmer for 15-20 mins till the potatoes are soft.

While the potatoes simmer, put a large frying pan on a high heat. Add ½ tbsp olive oil, the apples and the Brussels sprouts. Fry, stirring often, for 4-5 mins till browned and just tender.

While the apples and sprouts fry, fill and boil the kettle again. Crumble half the stock cube into a heatproof jug. Add the honey and 1 tbsp mustard. Pour over 400ml hot water from the kettle and stir to mix dissolve the stock.

Scoop the apples and sprouts out of the pan and set aside on a plate. Add another ½ tbsp olive oil to the frying pan and lay the gammon steaks in the pan, Fry for 3-4 mins till browned underneath, then flip over and fry for another 2 mins.

Pour in the honey and mustard stock. Simmer for 6-8 mins till the stock has reduced a little and the gammon steaks are cooked all the way through.

When the potatoes are tender, drain them and tip them back into the pan. Add the butter and a pinch of salt and mash till smooth. If the mash is ready before the gammon, leave it in the pan with the lid on to keep warm.

Roughly chop the chives. Spoon the apples and sprouts into the pan with the gammon and warm through for 2 mins. Spoon the mash onto 2 warm plates. Top with the gammon steaks, apples and Brussels. Spoon over the sauce and garnish with the chives to serve.