Pan Fried Gammon
with Broccoli Mash and Honey Roasted Chantenays
fun fact from one of our testers: Early references of the Chantenay carrot go back as far as the 1800s. Not surprisingly they originate from Chantenay in France!
Ingredients
1 unit(s)
Baking Potato
2 unit(s)
Gammon Steak
15 grams
Honey
1 unit(s)
Broccoli
1 pot(s)
Cider & Horseradish Wholegrain Mustard
grams
Salted Butter
250 grams
Chantenay Carrots
30 grams
Netherend Butter Salted
grams
Potatoes
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Pop your carrots on a baking tray and drizzle over some oil, a pinch of salt and black pepper. Drizzle over the honey and toss so they carrots are all nicely coated. Roast them on the top shelf of your oven until golden and soft, 25-30 mins. Turn them halfway through cooking.
Peel and chop the potatoes into 2cm chunks. Add them to your boiling water and cook for 15 mins. Meanwhile, separate broccoli into small florets (little trees).
When the potatoes have been cooking for 13 mins, add the broccoli to your pan with the potatoes. Make sure they're all submerged in water, bring back to the boil, cook for 6-7 mins more. Tip: Have your kettle boiled, you may need to top up your pan with boiling water.
Heat a drizzle of oil in a frying pan on medium high heat. Season the gammon steaks with pepper and once the pan is hot lay in the gammon. Cook for 8 mins, turning every 2 or 3 mins - the gammon is cooked when opaque all the way through. Then remove from your pan to a board. Cover with foil and leave to rest for a couple of mins.
Meanwhile, once the broccoli and potatoes are cooked, drain in a colander. Leave for a couple of mins for the water to drain out, then pop back into your pan and add the butter and a grind of pepper. Mash until smooth then taste and add more salt and pepper if you feel it needs it. Pop a lid on to keep warm and leave to the side.
Slice the gammon into thin slices. Spoon the mash onto plates and serve with the gammon laid on top and the carrots alongside (any any carrot juices in the tray). Drizzle over any juices that have escaped from the gammon and serve with a dollop of mustard. Enjoy!
