Place the gammon in a large pot with the vegetables, herbs, orange juice and ginger beer.

Top up with water until submerged and bring to the boil.

Reduce the heat to a simmer and cook according to the packaging’s instructions.

Remove the gammon from the liquid and place on a baking tray.

Cut off the string and peel off the top layer of skin.

Score the fat with a sharp knife.

Brush the glaze over and place under the grill basting frequently with the rest of the glaze until the fat is crispy and sticky.

To make the mash, cook the potatoes in salted, boiling water for 30 minutes.

Drain and mash with the 80g of butter, milk and season to taste.

Stir-fry the cabbage and spinach in the remaining butter and stir through the mash.

To make the creamy mustard sauce, heat the mustard, orange juice and cream together until it starts to thicken. Season to taste and serve with the sliced gammon and mash.

Slice and toast the bagels on one side.

To make the slaw, mix the mayonnaise, mustard, honey and orange together and stir through the coleslaw mix.

Spread the bagels with butter and extra mayonnaise and top with coleslaw and sliced gammon.

Add the gammon to the soup mix and cook according to the packaging instruction, using water or chicken stock.

Garnish with parsley and serve.