First, parboil cauliflower, cut into small florets, for about 5 minutes, drain and mix with a couple of dollops of crème fraîche, a dollop of wholegrain mustard
and a handful of grated cheddar. Line a grill pan with kitchen foil. Snip the fatty edges of gammon steaks with scissors (this stops them curling as they cook),
put then on the foil-lined pan and grill (broil) on one side until the fat is turning crispy. Flip over and continue grilling for another few minutes, then spoon
the cauliflower mixture over the gammon, sprinkle with more grated cheddar and grill until bubbling and golden brown. Serve with sautéed potatoes.