Gammon steaks with leek & celeriac mash and apple sauce
- Preparation and cooking time
- Serves 4
- 50g butter
- 4 leeks , thinly sliced
- 1 large celeriac , peeled and cut into chunks
- 4 small Bramley apples
- 150ml medium cider or apple juice
- 1 tbsp wholegrain mustard
- pinch of golden caster sugar
- 1 tbsp oil
- 4 gammon steaks
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.