The Spice Men serves up exceptional gammon with cider and cinnamon on Saturday Kitchen.

Cyrus Todiwala says: “Gammon and coriander seeds have a time-honoured partnership, and have long been used to preserve meat. Our visit to a cider barn in Somerset inspired us to add some additional flavours. Using both cider and apple juice, and adding a bite of red chilli to the flavour of the coriander seeds adds a real sparkle to this dish.”

The ingredients are: 1.2kg boneless gammon joint, 500ml cider, 1 litre cloudy apple juice, 2 sharp green apples, cored and cut into rough chunks, 2 x 8cm pieces cinnamon stick, 3-4 fresh red chillies, seeds removed, cut into quarters and 1 tbsp coarsely crushed coriander seeds.

For the glaze and sauce: 1 tbsp demerara sugar, or to taste, ¼ tsp chilli powder and 1 heaped tbsp cornflour.

To serve: sautéed red cabbage with cumin seeds and lemon juice and green chilli mashed potatoes.