Smoked trout and cucumber

SERVES 2

• 100g broad beans
• 75g butter
• 2 125 g batted gammon steaks
• 1 tsp brown mustard seeds

Step 1
You can flatten a pork steak with a rolling pin, pop it on the griddle, then serve it with a quick chutney made by simmering onions, fresh apricots and spices.

Step 2
Or slice then bat out a chicken breast, flour, egg and breadcrumb it, then fry till crisp.

Step 3
Good with a mixture of yoghurt, shredded cucumber and fennel fronds.

Step 4
Boil the beans in lightly salted water, for 8-10 minutes till tender, then drain.

Step 5
Pop the beans from their skins, then return them to the pan.

Step 6
Using a fork, crush the beans to a rough paste.

Step 7
Melt the butter in a shallow, non-stick pan, let it sizzle, then add the gammon steaks.

Step 8
Cook the gammon for 3 or 4 minutes each side, spooning over the butter as you go.

Step 9
Remove the meat to a warm plate then add the mustard seeds to the butter, let them cook briefly – they may start to pop – then add the crushed broad beans and a grinding of black pepper.

Step 10
When all is sizzling, briefly return the gammon to the pan then serve with the broad beans.