Tip the bulghar wheat into a bowl,
pour over the hot chicken stock,
cover with cling film and set aside for
15-20 mins. Meanwhile, heat a drizzle of
oil in a large frying pan, add the gammon
steaks and cook for 5-7 mins on each
side until cooked through and starting to
brown. Add the honey to the pan and add
a splash of water, move the gammon
around until it is coated in the sauce then
leave to bubble for 1-2 mins until sticky.
Unwrap the bulghar wheat and fluff
up with a fork. Add the olive oil, apple,
celery, cress, lemon juice and some
seasoning and mix everything together.
Serve the gammon with the bulghar salad
and any juices from the pan poured over.