2 tablespoons chopped mixed herbs (such as parsley, chives, thyme and oregano)
75 g (3 oz) Cheddar cheese, grated
2 tablespoons onion chutney or 2 spring onions, finely sliced
mixed salad leaves
Rub the oil over the gammon steaks and arrange on a foil-lined grill rack. Cook under a preheated grill for 4–5 minutes on each side, until cooked through.
Meanwhile, mix the mustard with the chopped herbs, grated cheese and onion chutney or spring onions. Spoon the mixture on to the gammon steaks, return to the grill and cook under a moderate heat for a further 3–4 minutes, until melted and golden.