• 20g butter
  • 20g plain flour
  • 175ml whole milk
  • Handful of flat leaf parsley chopped
  • 50ml double cream
  • Lemon juice to taste
  • A good grating of nutmeg


  • STEP 1
    Melt butter in a small saucepan,then add the flour and stir well. Cook for a further 2-3 minutes. Gradually stir in the milk and 75ml of the strained liquor from the gammon.
  • STEP 2
    Bring to the boil, lower the heat and simmer for 6-8 minutes, stirring every so often. The sauce should be fairly thick.
  • STEP 3
    Stir the chopped parsley, cream and a squeeze of lemon juice into the sauce and then season with nutmef

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