- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 leeks, thinly sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 large celeriac, peeled and cut into chunks
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 4 small Bramley apples
A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…
- 150ml medium cider or apple juice
Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
- 1 tbsp wholegrain mustard
- pinch of golden caster sugar
- 1 tbsp oil
- 4 gammon steaks
Melt half the butter in a large lidded frying pan. Cook the leeks over a medium heat, covered, for about 10 mins until soft, stirring occasionally so they don't catch.
Meanwhile, put the celeriac in a pan, cover with salted water, bring to the boil and cook for 15-20 mins until soft. Drain and roughly mash, then whizz with a stick blender to make an almost smooth mash. Stir in the leeks and the rest of the butter, season well and keep warm.
Put the apples and cider in a pan. Heat for 10 mins on a medium heat, stirring until the apples have broken down, then stir in the mustard, some seasoning and the sugar.
Heat the oil in the pan you cooked the leeks in and fry the gammon steaks on a medium-high heat for 3-4 mins each side. Serve with the mash and apple sauce on the side.