- 1 orange
- 2 tsp Chinese 5 spice powder
- 1 tbsp honey
- 2 gammon steaks
- ½ green cabbage
- 2 leeks
- 1 red pepper
- A bag of white basmati rice
- Freshly ground pepper
- Sea salt
- A splash of olive oil
- 250ml hot water
- Colander
- Pan with a lid
- Measuring jug
- Deep frying pan or wok
- 1.
Finely grate the zest from half the orange. Juice it. Mix the orange zest and juice with 2 tsp of the Chinese 5 spice and 1 tbsp of the honey in a bowl. Season with pepper.
- 2.
Slice the gammon into strips. Add to the marinade. Mix well. Put to one side. Fill a kettle and put it on to boil.
- 3.
Halve the cabbage. Slice out the thick core. Finely shred it. Rinse well. Trim the leeks. Slice a cross in the tops so you can open the layers out. Rinse. Finely slice. Rinse and halve the pepper. Scoop out the seeds and white bits. Slice into fingers.
- 4.
Tip the rice into a small pan. Pour in 250ml hot water from the kettle. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Simmer for 6 mins till all the water is absorbed. Take off the heat. Steam, lid on, for 2-4 mins till the rice is cooked.
- 5.
Heat a splash of oil in a deep frying pan or wok. Add the leeks and pepper. Stir-fry for 4-5 mins till starting to soften.
- 6.
Lift the gammon out of its marinade with a slotted spoon (keep the marinade). Add the gammon to the pan. Stir-fry over a high heat for 4-5 mins till cooked through.
- 7.
Add the cabbage, the marinade and a splash of hot water from the kettle. Stir-fry for 4-5 mins till the cabbage has wilted. Taste and adjust the seasoning. Serve with the steamed rice.
- Tip
Five star
Chinese 5 spice is great for pepping up soup. Sweat a mix of onions, leeks and root veg in olive oil till starting to soften. Add a good pinch of 5 spice, some crushed garlic and hot stock. Simmer. Blitz till smooth.