- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- a large knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 250g chestnut mushroom, halved
- 4 tbsp port or red wine
- 2 rounded tbsp cranberry sauce
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 150ml hot water
- 2 clementine, satsumas or mandarins, juice only
The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…
- 1 tsp bouillon powder or ½ chicken stock cube, crumbled
- a splash of soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- about 350g leftover cooked ham, cut into chunky slices
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To fry the mushrooms, heat the oil and butter in a frying pan over a high heat until the butter is foaming. Add the mushrooms and fry for 4-5 minutes until they're golden.
To make the sauce, pour in the port or wine to deglaze the pan, then lower the heat and stir in the cranberry sauce until dissolved. Pour in the hot water and fruit juice and sprinkle in the bouillon powder or stock cube. Splash in a spoonful or so of soy sauce and stir well. Turn up the heat and boil the sauce rapidly for a few minutes until it reduces slightly.
Slide in the ham and heat through for a minute or two. Taste for seasoning and serve.