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  • 600g floury potatoes, like Russet

  • 250g flour

  • 200g polenta

  • 1 large egg

  • 30g chopped dill

  • Salt and pepper

  • 2 butternut squash, peeled and cut into small cubes

  • Drizzle of olive oil

  • Salt and pepper

  • 8-10 blanched asparagus spears

  • 100g parmesan shavings

  • 125ml vegetable stock

  • For the gammon

  • Small gammon joint or ham hock

  • 1.5 tbsp Dijon mustard, or English mustard

  • 2 tbsp clear honey


  • For the gammon:

  • 1.

    Put the gammon joint into a large bowl, cover with cold water and leave to soak for 24 hours. Drain well.

  • 2.

    Set the oven to 160°C. Lay a sheet of kitchen foil in a very large roasting pan. Lay a second sheet across it, at right angles. Sit the gammon joint square in the middle; bring the silver foil up around the gammon, to form a loose, airtight wrapping around the gammon.

  • 3.

    Roast for 1 hour. Increase the oven temperature to 220°C. Open up the foil and lift the gammon out onto a large chopping board. Drain off all the juices. Make a couple of long cuts through the outer layer of skin (but not the fat underneath). Carefully peel the fat off in strips.

  • 4.

    Mix the mustard and honey together, and then smear thickly all over the layer of fat. Next score the fat with parallel lines first in one direction and then at an angle to it, to cover the joint in a pattern of diamonds. Push a clove into the centre of each diamond.

  • 5.

    Return the joint to the oven for a final 30-45 minutes or until richly browned and glazed. If you are serving the joint hot, let it rest in a warm place for 20-30 minutes before carving. For cold gammon, leave it to cool in its own time.

  • For the polenta:

  • 1.

    Boil the spuds, unpeeled for about 40 minutes till soft. When cool enough to handle pass through a ricer. Make a well in the centre, add egg, dill and seasoning. Mix to form a dough, then knead for a few minutes until dry to the touch.

  • 2.

    Divide mix into 3, roll out into 20mm diameter ropes, then cut off at 25mm intervals. Drop into boiling water, when they rise to the top, scoop out and refresh in ice-water. Drain, oil and keep.

  • 3.

    Heat the oil in an ovenproof dish, then roast the squash at 200c for about 30 minutes until soft. Take half the squash and puree in a blender.

  • 4.

    Pop the puree, dumplings, squash cubes and some stock on a pan and warm through. Meanwhile, charr the asparagus until lined. Then either spoon into a bowl and top with asparagus and parmesan shavings.

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