Sports Calendar

Sea salt and freshly ground black pepper

For the gammon

500g smoked gammon joint, soaked overnight and drained

1 onion, peeled and halved

1 large carrot, peeled and cut into chunks

Handful of flat-leaf parsley sprigs

2 bay leaves

½ tsp black peppercorns

1 Put the gammon in a large pan with the onion, carrot, parsley, bay leaves and peppercorns. Fill the pan with cold water to cover the gammon and bring to the boil. Skim off any scum, then cover and simmer for 30 minutes, until the gammon is tender.

2 Leave the gammon to cool slightly in the poaching stock, then lift on to a plate. While still warm, peel off the skin and remove the fat. Carve the meat into thick slices, then shred each slice into bite-size pieces and place in a salad bowl. Leave to cool.

3 Boil the rice in the cooking liquor used to poach the gammon for 20-25 minutes, until tender. Drain and tip on to a large plate in an even layer and leave to cool. Meanwhile, cut the runner beans into 4cm pieces, then cook in a pan of boiling salted water for 4-5 minutes until tender. Drain and refresh under cold running water. Drain thoroughly.

4 Place the pineapple on a board and cut away the peel and eyes with a knife, then slice thickly and remove the core. Cut the slices into 1cm cubes and place in the bowl with the gammon. Add the tomatoes, cooled rice, runner beans, chopped herbs, sesame oil, olive oil, Tabasco and lemon juice. Toss everything together and add salt and pepper to taste. Chill until ready to serve.

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