By Gino D'Acampo
From Ready Steady Cook
Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
For the spicy gammon steak
• ½ gammon steak
• ¼ tsp cayenne pepper
• ¼ tsp chilli powder
• 1 tbsp vegetable oil
For the crisp potato stack
• 30g/1oz butter
• 1 tbsp olive oil
• 1 free-range egg, lightly beaten
• 2 tbsp plain flour
• 1 potato, peeled and grated
•salt and freshly ground black pepper
For the apple sauce
• 1 tbsp butter
• ½ apple, peeled, cored and grated
• 1 tsp lemon juice
• 1 tsp Dijon mustard
• sprig fresh parsley, to garnish
1. For the spicy gammon steak, use a 7.5cm/3in chefs' ring to cut out a disc of gammon, then dust the gammon with the cayenne pepper and chilli powder.
2. Heat the vegetable oil in a non-stick frying pan and fry the gammon for 3-4 minutes on each side, or until completely cooked through. Set aside and keep warm.
3. For the crisp potato stack, heat the butter and oil together in a non-stick frying pan.
4. Mix the egg, flour and grated potato together in a small bowl and season with salt and freshly ground black pepper.
5 .Divide the potato mixture in half and press into two chefs' rings the same size as that used for the gammon. Fry for 8-10 minutes, turning halfway through to cook on the other side, until crisp and golden-brown.
6. For the apple sauce, heat the butter, grated apple and lemon juice together in a small saucepan until the apple has broken down to a pulp. Stir in the mustard.
7. To serve, place one potato cake in the centre of a serving plate and top with the disc of gammon. Finish with the second potato cake and garnish with parsley.