• 85g bulgur wheat
  • 85g fresh or frozen peas or petits pois (200g/8oz in the pod)
  • 1 large leek, thinly sliced
  • 1 orange, halved
  • 1 tbsp Worcestershire sauce
  • 1 tbsp runny honey
  • 1 tsp Dijon mustard
  • 2 lean gammon steaks
  • 1 tbsp mint sauce


  • STEP 1

    Preheat the grill to high. Tip the bulgur and 450ml/16fl oz cold water into a large saucepan, bring to the boil and simmer for 8 minutes. Toss in the peas and leek and bubble for 3-5 minutes more, until soft.

  • STEP 2

    Meanwhile, while the bulgur bubbles, make the glaze and cook the gammon. Squeeze the juice of one orange half into a pan, stir in the Worcestershire sauce, honey and mustard and simmer for 2 minutes until sticky. Season the steaks with pepper only, put them on the rack and grill for 5-6 minutes each side, brushing frequently with the glaze.

  • STEP 3

    When the bulgur is done, drain, season well with salt and pepper and fork in the mint sauce.

  • STEP 4

    Cut each steak in half and serve on the bulgur, with the remaining orange half cut into segments.

Recipe from Good Food magazine, August 2002

Goes well with


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