Eating in ; Gammon Steaks with Creamy Parsley Sauce and Root-Veg Mash

Summary

---

(serves four) Takes 25 minutes to make, 25 minutes to cook INGREDIENTS 400ml whole milk 6 fresh flatleaf parsley stalks, plus 1 handful leaves, roughly chopped 1 bay leaf 4 black peppercorns 1 large shallot, halved 1 small swede, cut into chunks 500g floury potatoes, cut into chunks 2 tsp Dijon mustard 40g mature Cheddar, finely grated 30g butter, plus a knob for frying 20g plain flour 2 tbsp olive oil 4 gammon steaks, rind snipped METHOD 1. In a small pan, bring 350ml of the milk, with the parsley stalks, bay leaf, peppercorns and shallot, just to the boil. Set aside for 15 minutes to infuse, then discard the solids.

2. Meanwhile, put the swede in a pan of cold salted water. Bring to the boil and cook for five minutes, then add the potato and cook for a further 15 minutes, until tender. Drain.

See the full content of this document

Extract

---

Eating in ; Gammon Steaks with Creamy Parsley Sauce and Root-Veg Mash

3. Mash the root vegetables with a ma...

See the full content of this document

---