Solo: Gammon & Gratin

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Solo: Gammon & Gratin

Tender gammon steaks served with a cheesy turnip gratin and a Swiss chard salad on the side.

Ingredients to serve 1

  • 5 x turnips – slice very thinly (2mm)
  • 150ml x cream
  • ¾ cup x boiling water (for the gratin)
  • 3g x fresh rosemary – pick off leaves, discard stalks
  • ½ tsp x Molucca Spice Mix
  • ½ x onion – slice thinly
  • 1 clove x garlic – peel, grate finely & chop
  • 40g x hard cheese – grate finely
  • 2 x gammon steak
  • 100g x Swiss chard – remove stalks, slice 2cm ribbons
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Gratin: Place a large pot on medium-high heat and add the turnips with the cream, boiling water (see quantity above) rosemary, Molucca Spice Mix, onion and garlic. Season generously with salt and pepper. Bring the pot to simmer (gentle boil), cover and cook for 6 minutes. Every now and then, fold the potatoes through the cream to make sure they’re cooked through. If the cream starts to boil rapidly, turn the heat down so that it doesn’t boil over. When the turnips have softened, tip the mixture into a shallow casserole dish. The shallower the dish, the crispier the top will be. Sprinkle over the hard cheese, place in the oven and bake for 20-25 minutes until cooked through and crispy.

Step 3

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

Step 4

Swiss chard: Using the same pan, place on medium-high heat, add the Swiss chard and wilt for about 30 seconds. Season with salt and pepper.

Step 5

Serve the gammon steaks with the turnip gratin and Swiss chard on the side.