Smoky Honey Glazed Gammon Ploughmans Baguette With Sweet Potato Chips

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

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

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 35 min

Heat a small dry pan over a medium heat

Once hot, add most of your yellow mustard seeds (you'll use the rest later!) and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Once toasted, add the toasted mustard seeds to a large bowl with your cider vinegar, a drizzle of olive oil and a pinch of pepper – this is your mustard dressing

Combine your honey, ground paprika and the remaining yellow mustard seeds in a bowl – this is your honey glaze

Cut your potato[es] (skins on) into chips

Add the chips to a baking paper-lined baking tray with a drizzle of vegetable oil and a small pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp

Once the gammon has had 35 min, carefully remove the tray[s] from the oven and open the foil parcel (it will be hot!)

Remove the net using scissors and discard, then pour the honey glaze over the roast gammon (reserve the bowl!)

Return the tray[s] to the oven for 10 min or until golden and slightly charred and the gammon is cooked through – this is your honey glazed gammon

Wash your salad, then pat dry with kitchen paper

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

Add most of the salad (save the rest for later!) and the sliced apple to the mustard dressing and gently toss it all together – this is your apple & mustard salad

Once the chips are almost done, remove the tray from the oven and add your baguette[s]

Put the tray in the oven for 2-3 min or until warmed through and crusty

Cut your cheddar cheese into slices