Boil the potato. Put a large saucepan of water with a pinch of salt onto boil for the potato. Chop the potato into 2cm chunks (no need to peel). Add to the pan and cook until tender, 15-17 mins. We will add the spring greens later so make sure there is enough water in the pan.

Apple time. Meanwhile, chop the apple into small 1cm chunks (no need to peel), discarding the seeds and core Heat a splash of oil in a large frying pan on medium-high heat. When the oil is hot, add the apple and cook, stirring frequently until it is browned and softened, 5-6 mins. Transfer to a bowl and wipe out the pan. We will use it again in a moment.

Pay-fry the gammon. Pop the frying pan back onto the medium-high heat and add a splash of oil. When the oil is hot, add the gammon steaks and brown on both sides, 2 mins. Lower the heat to medium-low and cook for a further 3-4 mins on each side. When cooked, transfer to a plate and wrap loosely in foil.

Cook your greens! When the potato has 5 mins cooking time left, add the spring greens to the pan and cook until tender, 5 mins. Drain into a colander and allow the steam to escape for 1 min. Return to the pan (off the heat) and mash the potato and greens with a potato masher. Mix in the wholegrain mustard, salt and pepper to taste and a knob of butter (if you have some). Cover with a lid to keep warm while you finish off.

Make the sauce. Once the gammon is cooked and resting on a plate it's time to make the apple glaze. Pop the empty gammon pan onto medium heat and add the water, stock powder and apple and sage jelly. Stir to dissolve and bring to a simmer. Stir in the cooked apple the remove from the heat. Time to eat!

Serve. Reheat the mustard champ over medium heat if needed until piping hot, then share between our plates. Slice the gammon steak thinly and pop on top of the colcannon. Stir any resting juices into the apple glaze and spoon over the gammon. Enjoy.