Recipe

Gammon & Mash

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Gammon & Mash

Gammon steaks with chunky turnip mash mixed with leeks and cabbage, served with roasted cherry tomatoes.




Ingredients to serve 2

  • 4 x turnips – peel & cut into cubes (1½ cm)
  • 150g x cherry tomatoes – cut in half
  • 3g x fresh thyme – rub between your hands to bruise
  • 1 x leeks – slice (1cm)
  • 1⁄16 x cabbage – slice thinly
  • 2 x gammon steaks
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 8 x turnips – peel & cut into cubes (1½ cm)
  • 300g x cherry tomatoes – cut in half
  • 5g x fresh thyme – rub between your hands to bruise
  • 2 x leeks – slice (1cm)
  • ⅛ x cabbage – slice thinly
  • 4 x gammon steaks
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

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

Step 2

Turnip mash: Place a pot on medium-high heat and add boiling water with a little salt. Add the turnip cubes and cook for 15-20 minutes until tender. Drain and mash with a potato masher. Drain again in a fine sieve to remove any excess liquid. Return to the pot, season with salt and pepper, mix in a knob of butter.

Step 3

Roasted tomatoes: Place the tomatoes and thyme on a tin foil lined baking tray, drizzle with olive oil and season with salt and pepper. Mix and arrange skin-side down in a single layer. Roast for 15-20 minutes, until softened and lightly browned.

Step 4

Leek and cabbage 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 cabbage and cook for 5 minutes until softened, then add the turnip mash and mix through. Season to taste and keep warm.

Step 5

Gammon: Place a dry pan on high heat. 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). When the pan is hot, add the gammon and cook for 3-4 minutes a side until golden and cooked through.

Step 6

Serve the gammon with the leek and cabbage mash and the roasted cherry tomatoes on the side.