Fill a kettle and boil it. Slice the skin off the grapefruit as close to the flesh as possible. Break the grapefruit into segments. Pull the thin membrane off the segments. Finely chop the segments. Pop it in a bowl.

Trim and finely slice half of one of the spring onions - use a little green from the top and white from the bottom. Add the chopped spring onion to the grapefruit. Halve the chilli. Scoop out the seeds and white bits then finely chop it. Add it to the grapefruit.

Pick the mint leaves from the stalks. Shred the larger mint leaves. Add the mint to the grapefruit. Season with a little salt and pepper. Stir to mix. Put to one side.

Rinse the rice. Tip it into a small pan. Add 250ml hot water from the kettle. Cover. Bring to the boil then turn the heat right down. Simmer for 6 mins till all the water has been absorbed. Take off the heat, leave to steam, lid on, for 4 mins.

Snip any fat on the gammon steaks at 2 cm intervals with scissors (this will help stop it curling up when it fries). Sprinkle each steak with ½ tsp of the China 5 spice. Rub it in to coat both sides.

Warm 1 tbsp olive oil in a griddle or frying pan. Add the gammon steaks. Fry for 4-5 mins. Flip the steaks over. Fry for another 3-4 mins till the steaks are golden and cooked through.

Add the jar of honey to the pan with the gammon. Turn the heat down and cook gently for 2 mins till the honey is warm and runny and has coated the gammon. Take the pan off the heat. Cover. Set to one side. Quarter the lettuce lengthways. Roughly chop the remaining spring onions.

Warm a separate frying or griddle pan. Add the lettuce quarters. Gently fry for 2 mins till the lettuce is a little charred. Lift them out of the pan. Add the spring onions with a splash of water. Fry for 2-3 mins. Serve the gammon, charred veg and rice with the salsa.