Honey-Mustard Gammon

Pop the carrot on a baking tray along with a splash of oil, a pinch of salt and a grind of black pepper. Give the tray a good shake. Roast on the top shelf of your oven for 10 mins. Then add the courgette to the tray and shake again. Roast for a further 15 mins.

Meanwhile, peel and chop the potato into 3cm pieces. Pop the potato into your pan of boiling water. Cook for 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through. Drain in a colander and return to the pan. Add a knob of butter and splash of milk (if you have them) along with a pinch of salt and a grind of black pepper and mash until smooth. Put a lid on to keep warm.

Combine the honey, mustard (careful, it's hot!) and some black pepper in a mixing bowl. Add the gammon and coat in the mixture. Heat a splash of oil in a frying pan on medium heat and lay in the gammon. Cook for 4 mins on each side. Transfer to a plate and cover with foil to rest. TIP: The gammon is cooked when it is no longer pink in the middle.

Add the water (amount specified in the ingredient list) and the chicken stock pot to the (now empty) frying pan and stir around to dissolve the stock pot and ‘de-glaze’ the pan.TIP: This will get all the meaty bits from the pan into the sauce. Simmer the sauce until reduced by a third, 2 mins. Take off the heat and stir in the parsley and crème fraîche.