Fill and boil your kettle then fill a large pan with the hot water, add a pinch or salt and bring back to the boil. Scrub the potatoes and chop into bite-sized chunks. When the water is boiling, add the potatoes and simmer for 20-25 mins till tender when pierced with a skewer.

Meanwhile, trim the roots and any woody greens off the leek. Halve it, rinse out any grit and then finely slice it. Warm a medium pan over a low heat, add the leek and ½ tbsp olive oil. Season with a pinch of salt and pepper. Gently cook for 10-12 mins, stirring often, till the leek is soft and lightly browned. If it browns too quickly, turn the heat down if you can and add 2-3 tbsp cold water.

While the leek sweats, coarsely grate the cheddar. In a mixing bowl, beat the egg with 1 tbsp each mustard and cider vinegar. Stir in the cheddar. Set aside.

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.

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 black pepper and mix.

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.

Whisk the remaining vinegar with 1 tbsp oil and a pinch of salt and pepper to make a dressing. Toss with the salad leaves.

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.