Gammon & Chips with Pineapple & Greens Recipe
Start 2026 off with this fresh and fruity twist on a classic comfort dish. Mixing the vegetables of a Christmas dinner with everyone’s favourite pizza topping…right? A link to our special offer on smoked gammon joint can be found here.
INGREDIENTS
400g floury potatoes
1 tsp olive oil, plus spray oil for frying
salt and freshly ground black pepper
2 slices fresh pineapple
250g gammon steak, fat trimmed
150g Brussels sprouts, trimmed and quartered
METHOD
- Preheat the oven to 220C/200C Fan/Gas 7.
- Scrub the potatoes well, then half-peel them, leaving some of the nutritious skin on for extra flavour. Cut into fairly thin chips – about 1cm thick – which will crisp more easily. Put into a saucepan and cover with cold water. Cover the pan, bring the water to the boil over a high heat and cook the potatoes for 3 minutes. Drain and allow to steam dry for 2-3 minutes.
- Put the olive oil into a baking tray and heat in the oven for a minute. Add the drained, dried chips to the hot oil, giving the tray a gentle shake to separate the chips. They should be in a single layer. Season with a little salt and black pepper, then bake for 30-40 minutes, turning the chips halfway through cooking to move the outer chips to the middle and vice versa so they all crisp evenly.
- Meanwhile, spray a frying pan lightly with spray oil. Heat the pan over a medium-high heat and, when hot, add the pineapple rings. Fry for 2 minutes per side, turning regularly, until the slices are golden-brown and caramelised. Set aside.
- Reduce the heat to medium, spray the gammon steak lightly with spray oil and fry in the same pan for 4-5 minutes, turning regularly, until the steak is nicely browned and cooked through. Set aside.
- Return the pan to the heat and add the Brussels sprouts. Stir-fry the sprouts for 3 minutes, adding a splash of water, if necessary, until they are bright green but still retain a bit of bite.
- Serve the gammon steaks with the pineapple on top, with the stir-fried sprouts and chips alongside.
Recipe originally found here.