• 60g/2½oz butter

  • 2 tbsp olive oil

  • 4 gammon steaks, each about 175g/6oz

  • 1 garlic clove, chopped

  • 1 Spanish onion, finely chopped

  • 1 eating apple, peeled, cored and diced

  • 30g/1oz flour

  • 500ml/17fl oz dry cider

  • 2 tbsp piccalilli

  • 1 tsp honey

  • 4 sage leaves

  • 1 tsp Dijon mustard

  • salt

  • freshly ground black pepper

  • ½ lemon, juice only

  • 150ml/5fl oz meat or vegetable stock

  • For the Carrot and Potato Mash

  • 4 large potatoes, quartered

  • 2 large carrots cut into chunks

  • 1 tsp sugar

  • 2 garlic cloves, peeled

  • 2 tbsp olive oil

  • a handful of chopped parsley

  • ½ lemon, juice only


  • 1.

    Place a large flameproof casserole dish on a low heat and gently melt the butter with the olive oil.

  • 2.

    Add the gammon and seal until golden on both sides, about ten minutes. Remove the gammon and place to one side.

  • 3.

    Now add the garlic, onions and apple to the casserole and cook until the onion is translucent. Add the flour and cook for one minute.

  • 4.

    Add the cider, bring to boil and reduce by half.

  • 5.

    Then add the piccalilli, honey, sage leaves and mustard, and cook for five minutes. Season.

  • 6.

    Now put the gammon steaks back into the casserole, squeeze in the lemon juice and pour in the stock.

  • 7.

    Add another good pinch of salt and pepper, cover and simmer for a further 20-30 minutes.

  • 8.

    For the mash, half-fill a pot with water (about two litres/3½ pints), add salt, cover and bring to boil.

  • 9.

    Add the potatoes and carrots to the boiling water, together with the sugar and garlic. Boil for 20 minutes on a moderate heat until the vegetables are tender.

  • 10.

    Drain and mash vigorously, mix in the olive oil, chopped parsley, a squeeze of lemon juice, and seasoning to taste.

  • 11.

    Return to a low heat and stir gently for 2-3 minutes.

  • 12.

    Serve the mash with the gammon.

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