Glazed gammon steaks with scrambled eggs and chicory salad recipe

Preheat a griddle pan and the grill to high. Whisk the lemon juice, mustard, garlic and fennel seeds, then drizzle in some olive oil to make a dressing. Season and set aside.

Cook the bacon in a frying pan over a medium heat until starting to crisp, then remove to a bowl (set aside one-third for the next day).

Drizzle the chicory with oil and griddle for 3-5 minutes, turning occasionally, until beginning to soften. Remove and toss with the bacon, watercress and enough of the dressing to coat. (Set aside some of the chicory for the next day.)

Brush the gammon steaks on both sides with some of the melted butter, sprinkle with the sugar, season and cook under the grill (with a tray underneath) for about 3 minutes on each side (depending on the thickness) until cooked and golden.

Beat the eggs with the cream and some seasoning. Heat a little butter in the frying pan over a medium heat. Add the eggs to the pan and stir gently until just set. Serve 4 of the gammon steaks with the scrambled eggs and chicory salad.