Wrap the gammon in foil and roast in a preheated oven 180 °C, 350°F, gas mark 4, for 30 minutes per 450g (1lb) plus 30 minutes. Remove the foil for the final 30 minutes, and rest the meat for a few minutes before carving.

Meanwhile, cover a baking tray with lightly oiled foil and lay the peppers skin side up. Brush them with oil and roast in a preheated oven 230 °C, 450°F, gas mark 8, for 20-25 minutes or until the peppers are charred.

Place the hot peppers into a plastic food bag and twist the top. Leave for 5-10 minutes. The skins should now be easy to remove. Cut the flesh into strips.

Blend the Hoi-Sin Sauce with the water and fold in the strips of pepper to make the sauce.

Carve the gammon and serve with the sauce.

flavour, and also makes it easier to remove their skins. Leek and potato cakes and lightly steamed broccoli make good vegetable accompaniments.