- 450g piece gammon, soaked overnight
- 2 bay leaves
- 2 medium onions, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 2 large potatoes, peeled and chopped into small chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 225g spring greens, roughly chopped
Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…
- 450g can cannellini bean, drained and washed
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
Put the gammon in a large pan with the bay leaves, onions and about 1.5 litres of cold water or enough to cover. Bring to the boil, then reduce the heat and simmer gently for about 1½ hrs.
Drain the gammon, reserving the cooking liquid. When the gammon is cool enough to handle, trim away the skin, and shred the meat.
Return meat to the pan with the reserved cooking liquid, paprika and potatoes. Cover and simmer for 20 mins or until the potatoes are cooked.
While the potatoes are cooking, trim away the stalky bit from the greens and finely shred the leaf. Stir the greens and beans into the stock and continue to cook for about 10 mins until cooked. Season to taste and serve ladled straight from the pan.