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Gammon with Spiced Rhubarb Chutney

A delicious dish full of flavour from the British!


  • 500 g rhubarb

  • 200 g soft brown sugar

  • 3 onions, peeled and finely chopped

  • 1 tbsp thyme, leaves

  • 1 tspn ground ginger

  • ½ tspn cinnamon

  • 1 clove

  • 3 cloves garlic, chopped

  • 100 g tomatoes

  • 200 ml red wine vinegar

  • 1 lemon, juice and zest

  • 1 tbsp olive oil

  • 2 gammon steaks


  • 1.

    Place the rhubarb, sugar and a splash of water in a pan and cook on a medium heat until soft.

  • 2.

    Chop the onions, garlic and tomatoes, add the vinegar, spices, lemon juice and zest and bring slowly to the boil, stirring occasionally.

  • 3.

    Simmer for about two hours, stirring often, until thick.

  • 4.

    Cut through the gammon fat in several places with a pair of scissors.

  • 5.

    Put the olive oil in a pan on a medium heat, when pan is hot fry the gammon 3-4 minutes on either side.

  • 6.

    Serve gammon and chutney on a plate with some cabbage.

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