Cheese & Leek Gammon Grills | Abel & Cole
Cheese & Leek Gammon Grills
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Prep: 15 mins
Cook: 30 mins
A total rarebit revelation that replaces humble slices of toast with organic gammon steaks, and ups the bubbling cheddar topping game with caramelised leeks. A side of spuds and salad completes the transformation from familiar snack to fantastic feast.
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718 kcal
(per portion)
Ingredients you'll need
  • 1 leek
  • ½ x 100g cheddar
  • 1 egg
  • 1 tbsp wholegrain mustard
  • 1 tbsp cider vinegar
  • 500g potatoes
  • 2 gammon steaks
  • 50g peppery salad mix
From your kitchen
  • Sea salt
  • 11/2 tbsp olive oil
  • Freshly ground pepper
Step by step this way
  • 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.

  • Tip

    More cheese please
    You can use all the cheese in this recipe for a blanket of cheesy topping on the gammon steak grills (it will affect the nutritional information). It will also keep in the fridge for a few days. You can use it to make this sauce again, using 1 egg, 1 tbsp mustard and 1 tbsp vinegar (or swap for 2 tbsp beer), and spread it over bread to make an extra luxurious cheese on toast.

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