Pan-Fried Gammon Steaks and Cheesy Leek Sauce
with Spinach and Mash
- Milk
- Egg
Often found at the pub or sometimes at Christmas, gammon is an old-fashioned classic. Pair it with a cheesy leek sauce, then serve with mash and spinach for a dinner that's perfect for a balanced lifestyle.
Ingredients
450 grams
Potatoes
1 unit(s)
Garlic Clove
1 unit(s)
Leek
2 unit(s)
Gammon Steaks
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Boil a full kettle. Chop the potatoes into 2cm chunks (no need to peel).
b) Pour the boiled water from your kettle into a large saucepan with ½ tsp salt on high heat. Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.
c) Meanwhile, peel and grate the garlic (or use a garlic press).
d) Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
a) Once the potatoes are cooked, drain in a colander. Return them to the pan, off the heat.
b) Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
c) Season with salt and pepper. Cover with a lid to keep warm.
a) Meanwhile, heat a large frying pan on medium-high heat with a drizzle of oil. Season the gammon with pepper.
b) Once hot, add the gammon steaks and fry until golden, 2 mins each side. IMPORTANT: Wash your hands and equipment after handling raw pork. The gammon is cooked when no longer dark pink in the middle.
c) Once cooked, transfer the gammon to a plate and cover with foil to keep warm.
a) Pop your pan back on medium-high heat and add a drizzle of oil.
b) Once hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until softened, 4-6 mins.
c) Add the garlic and cook for 1 min.
a) Stir the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount) into the leek. Simmer until thickened, 2-3 mins.
b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
c) Stir through the hard Italian style cheese until melted. Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
a) When ready, share the gammon between your plates. Spoon over the cheesy leek sauce.
b) Serve with the mash alongside.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The cheesy leek sauce is a highlight, with several noting it tastes better than it looks. Gammon saltiness divides opinion — some enjoy it, while others suggest pairing it with something sweet to balance the flavour.
- Ease of prep: Most find this a straightforward, quick meal to put together. Slicing the leek can take a little extra time, so factor that in.
- Suggestions: Add mustard or extra cheese to the mash for more depth, and consider adding more water to the sauce if it struggles to thicken. Some prefer to peel the potatoes rather than leave the skins on.
- Next-day meals: Cook the gammon for longer than the recipe suggests if it releases a lot of water, to help it develop colour and a better finish.
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