One Tray Sticky Chilli Gammon BLT With Roast Potatoes & Aioli

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then cut 2 pieces of tin foil approx. the size of A4 paper and lay them, overlapping, on a large baking tray

Add your gammon joint[s] to the middle of the foil (doubling it up prevents any leakages!) and scrunch the edges of the foil around the gammon joint[s] to form a tightly sealed parcel, then put the tray in the oven for an initial 30 min

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

Chop your potatoes (skins on) into bite-sized pieces

After an initial 20 min, remove the tray from the oven and add the chopped potatoes with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for a further 10 min

Tip: Cooking for 3 or more? Use 2 trays!

While the gammon and potatoes are in the oven, peel and finely chop (or grate) your garlic

Once the gammon has had 30 min, carefully remove the tray[s] from the oven and open the foil parcel[s] (careful, it will be hot!)

Remove the net using scissors and discard, then pour half your red chilli relish (save the rest for later!) over the roast gammon with half the chopped garlic (you'll use the rest later!)

Return the tray[s] to the oven for a final 15 min or until the gammon is golden, slightly charred and cooked through, and the potatoes are golden and crisp – this is your sticky chilli gammon and roast potatoes

Meanwhile, add your mayo to a small bowl with the remaining chopped garlic (not a big garlic fan? Try using less!), a small splash of cold water and a small pinch of salt – this is your aioli

Slice half your tomato[es] into rounds

Roughly dice the remaining tomato

Wash, then remove leaves (2 per person!) from your lettuce and set aside, shred the inner core

Slice your ciabatta[s] in half and place in the toaster for 1-2 min or until warmed through

Once cooked, slice the sticky chilli gammon finely