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.