Hot Honey Gammon With Smashed Potatoes & Apple Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and take your gammon joint[s] out of the fridge, open the packet and let it adjust to room temperature

Chop your waxy potatoes (skins on) in half and add to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 8-10 min or until the potatoes are fork-tender (reserve the bowl!)

Remove the string, then pat your gammon joint[s] dry with kitchen paper

Cut 2 pieces of tin foil approx. the size of A4 paper and lay them, overlapping, on a large baking tray and add the gammon joint[s] to the middle of the foil (doubling it up prevents any leakages!)

Scrunch the edges of the foil around the gammon joint[s] to form a tightly sealed parcel and put the tray in the oven for an initial 35 min

Tip: Cooking for 3 or more? Make separate parcels!

Once the potatoes are fork-tender, add them to a baking tray (or two!) and crush with the base of a mug to flatten them

Season with a generous drizzle of olive oil and a pinch of salt and pepper

Put the tray[s] in the oven and cook for 30-35 min, turning once half way, or until the potatoes are crisp and golden – these are your smashed potatoes

While the gammon and potatoes are cooking, add your honey and chilli flakes (can't handle the heat? Go easy!) to a small bowl and stir to combine – this is your hot honey glaze

Once your gammon has had an initial 35 min, remove the tray from the oven and carefully unwrap the foil around the gammon joint[s]

Remove the net using scissors and discard, then drain off any excess liquid in the parcel

Spoon the hot honey glaze over the gammon and return to the oven for a further 10-12 min or until caramelised – this is your hot honey gammon

Meanwhile, peel and slice your shallot[s] finely

Slice your apple[s] finely, discard the core[s]

Chop your parsley finely, including the stalks

Wash your salad, then pat dry with kitchen paper

Add the sliced shallot, sliced apple and salad to a large bowl with most of your white wine vinegar (you'll use the rest later!) and a drizzle of olive oil and toss everything together – this is your apple salad

Once crisp and golden, add the smashed potatoes, your mayo, the remaining white wine vinegar and the chopped parsley to the reserved bowl with a pinch of salt and pepper

Give everything a good mix up – this is your smashed potato salad