- 1.
Put a large pan of salted water on to boil. Heat your grill to high.
- 2.
Trim the roots and top 3cm off the leek. Halve it, rinse out any grit and then finely slice it. Warm a medium pan over a low heat for 2 mins, then add the leek and 1/2 tbsp oil. Season with a pinch of salt and pepper. Gently cook for 8-10 mins, stirring, till the leek is soft and lightly browned.
- 3.
While the leek sweats, coarsely grate half the cheddar. Beat the egg, mustard and 1 tbsp of the vinegar (keep the rest for later) together in a bowl till well combined. Stir in the cheddar.
- 4.
Line a grill pan or baking tray with foil. Lay the gammon steaks on a board and bash them with a rolling pin or a pestle to flatten them out a little, so they are around 1-2cm thick. Pop them on the grill pan or baking tray and slide under the grill. Grill for 10-15 mins, till they are lightly browned.
- 5.
While the gammon grills, scrub the potatoes and chop into bite-size chunks. The water should be boiling by now, so add the potatoes and simmer for 15-20 mins.
- 6.
While the potatoes simmer and when the leeks are soft and caramelised, take them off the heat and stir in the cheese and egg mixture. Season with a crack of ground pepper and mix well.
- 7.
The gammon should be browned by now. Take out from under the grill and use a spatula to flip them over. Spoon the cheese and leek mixture over the top of each gammon steak. Return to the grill and cook for another 8 mins till the cheese and leek topping is golden brown and bubbling.
- 8.
Whisk the remaining vinegar with 1 tbsp oil and a pinch of salt and pepper to make a dressing. Toss with the salad leaves.
- 9.
The potatoes should be tender and cooked. Drain them well and then serve them with the golden cheese and leek gammon grills and the salad.