Lift out the gammon and pat dry. If you want to make pea and ham soup, cut a thick slice off the joint and keep the cooking liquid. Place the joint in a roasting tin and roast at 180C for 30 minutes. Mix together two tablespoons of maple syrup and 1/2 a teaspoon of ground cinnamon. Brush this over the the gammon, turn the heat right up and return to the oven for 15 minutes.
Make a white sauce using butter, flour and warm milk (add half an onion to the milk as it warms if you want). If you’re not making the soup, add a bit of the cooking stock to the milk. Add a big bunch of curly parsley and whizz until smooth with a hand blender. Add salt, pepper and a squeeze of lemon.
Stir fried cabbage
Heat a splash of sunflower oil in a wok or large frying pan and cook a sliced onion and garlic clove for a couple of minutes. Add sliced Savoy cabbage and cook over the highest heat for 2 – 3 minutes. Add a splash of water, lower the heat and cook gently for 5 minutes or so until the cabbage is tender.
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