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Gammon Steaks with a Feta Cheese, Apricot and Pine Kernel

1 200 gram pac French feta cheese; crumbled
50 g Ready to eat dried apricots; diced (2oz)
25 g Pine kernels; toasted (1oz)
4 tb Greek natural yogurt
1 md Size egg; beaten
1 tb Freshly chopped parsley
Salt and freshly ground black pepper
1 225 gram pac unsmoked prime gammon steaks

Place the feta cheese into a small mixing bowl and beat in the remaining topping ingredients, adding seasoning.

Snip on the diagonal at regular intervals with a pair of scissors the fat along the edge of the meat. This prevents the steak from curling on cooking.

Grill the gammon steaks following instructions on the pack. Top each steak with the cheese mixture making sure it goes right to the edges and place under a moderate grill until cooked through, bubbling and golden brown.

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