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Gammon steaks with leek & celeriac mash and apple sauce 2016

Gammon steaks with leek & celeriac mash and apple sauce

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A star rating of 4 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Homemade pub grub always tastes so much better! Salty gammon is perfectly complemented by sweet apple and punchy celeriac mash - 3 of your 5-a-day!

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal597
fat32g
saturates13g
carbs15g
sugars13g
fibre14g
protein52g
salt6.6g
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Ingredients

  • 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

Method

  • 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.

Goes well with

Recipe from Good Food magazine, November 2016

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A star rating of 4 out of 5.4 ratings
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