- 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
- Pan with a lid
- Measuring jug
- Deep frying pan or wok
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.
Slice the gammon into strips. Add to the marinade. Mix well. Put to one side. Fill a kettle and put it on to boil.
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.
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.
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.
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.
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.
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.