Recipe

Gammon & Leek Mash

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Gammon & Leek Mash

A tender gammon steak served with chunky leek mash, topped with fresh dill. Served with Swiss chard.




Ingredients to serve 2

  • 300g x baby potatoes – cut in half
  • 2 x leeks – slice (½cm)
  • 1 clove x garlic – peel, grate finely & chop
  • 1 tsp x Dijon mustard
  • 2 x gammon steaks
  • 3g x fresh thyme – rub between your hands to bruise
  • 3g x fresh dill – chop leaves finely
  • 100g x Swiss chard – remove stalks, slice ribbons (2cm)
  • milk (from your pantry)
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 600g x baby potatoes – cut in half
  • 4 x leeks – slice (½cm)
  • 2 cloves x garlic – peel, grate finely & chop
  • 2 tsp x Dijon mustard
  • 4 x gammon steaks
  • 5g x fresh thyme – rub between your hands to bruise
  • 5g x fresh dill – chop leaves finely
  • 200g x Swiss chard – remove stalks, slice ribbons (2cm)
  • milk (from your pantry)
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Potatoes: Place a pot on high heat and add boiling water with a pinch of salt. Add the baby potatoes and boil for 20 minutes, until soft. You want them a little softer than normal, so they mash easily. Drain and mash (skin on) with a potato masher.

Step 3

Leek mash: Melt a knob of butter in a pan on medium-high heat. Add the leeks with a pinch of salt and sauté for 5 minutes, until softened and sweet. Add the garlic and cook for 30 seconds. Mix in the mashed potatoes, add a knob of butter, a splash of milk and the Dijon mustard. Season with salt and pepper to taste, keep warm.

Step 4

Gammon: Cut perpendicular slits (about 2cm apart) all the way along the fatty edge of each steak to prevent it from curling up in the pan. Coat with a drizzle of olive oil and season with black pepper (no salt). Place a pan on medium-high heat. When hot, add the gammon and thyme and cook for 3-4 minutes a side until golden and cooked through. In the last minute, melt a knob of butter in the pan and spoon it over the gammon. Remove and set aside.

Step 5

Swiss chard: Melt a knob of butter in the same pan, add the Swiss chard and wilt for 1 minute.

Step 6

Serve the gammon with Swiss chard and leek mash, topped with dill.