Gammon and Creamy Parsley Mustard Sauce

Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.

Chop the potatoes into 2cm chunks (peel first if you prefer). Finely chop the parsley (stalks and all).

Peel and grate the garlic (or use a garlic press). Trim the green beans. 

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

Stir in half the mustard (add less if you'd prefer) and season with salt and pepper. Cover with a lid to keep warm.

While the potatoes cook, pop the green beans and half of the garlic onto a piece of foil with a drizzle of oil and season with salt and pepper.

Toss to coat and fold the foil, sealing on all sides to create a parcel.

Pop the parcel onto a large baking tray. Roast on the middle shelf until tender, 20-25 mins.

When the parcel has 2 mins cook time remaining, add the peas to the same tray.

Meanwhile, heat a large frying pan on medium-high heat with a drizzle of oil. Season the gammon with pepper. 

Once hot, add the gammon 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.

When cooked, transfer the gammon to a plate or clean board and cover with foil. Let it rest while you make the sauce.

Put the (now empty) gammon frying pan back on medium heat.

Add the remaining garlic and fry for 30 secs. Stir through the creme fraiche, water for the sauce (see pantry for amount), chicken stock paste and remaining wholegrain mustard.

Bring up to a boil, then reduce the heat to a simmer. Cook until thickened, 2-3 mins. Once the sauce has thickened, remove from the heat and stir through the parsley.

Add a splash of water if your sauce is looking a little thick. 

Transfer the gammon steaks to your serving plates and spoon over the creamy parsley mustard sauce.

Serve with your mash and green veg alongside.