a) Boil a full kettle. Chop the potatoes into 2cm chunks (no need to peel). 

b) Pour the boiled water from your kettle into a large saucepan with ½ tsp salt on high heat. Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins. 

c) Meanwhile, peel and grate the garlic (or use a garlic press). 

d) Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

a) Once the potatoes are cooked, drain in a colander. Return them to the pan, off the heat. 

b) Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

c) Season with salt and pepper. Cover with a lid to keep warm.

a) Meanwhile, heat a large frying pan on medium-high heat with a drizzle of oil. Season the gammon with pepper. 

b) Once hot, add the gammon steaks and fry until golden, 2 mins each side. IMPORTANT: Wash your hands and equipment after handling raw pork. The gammon is cooked when no longer dark pink in the middle.

c) Once cooked, transfer the gammon to a plate and cover with foil to keep warm.

a) Pop your pan back on medium-high heat and add a drizzle of oil.

b) Once hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until softened, 4-6 mins.

c) Add the garlic and cook for 1 min.

a) Stir the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount) into the leek. Simmer until thickened, 2-3 mins. 

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Stir through the hard Italian style cheese until melted. Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

a) When ready, share the gammon between your plates. Spoon over the cheesy leek sauce.

b) Serve with the mash alongside.