- 60g/2½oz butter
- 2 tbsp olive oil
- 4 gammon steaks, each about 175g/6oz
- 1 garlic clove, chopped
- 1 Spanish onion, finely chopped
- 1 eating apple, peeled, cored and diced
- 30g/1oz flour
- 500ml/17fl oz dry cider
- 2 tbsp piccalilli
- 1 tsp honey
- 4 sage leaves
- 1 tsp Dijon mustard
- salt
- freshly ground black pepper
- ½ lemon, juice only
- 150ml/5fl oz meat or vegetable stock
- 4 large potatoes, quartered
- 2 large carrots cut into chunks
- 1 tsp sugar
- 2 garlic cloves, peeled
- 2 tbsp olive oil
- a handful of chopped parsley
- ½ lemon, juice only
- Place a large flameproof casserole dish on a low heat and gently melt the butter with the olive oil.
- Add the gammon and seal until golden on both sides, about ten minutes. Remove the gammon and place to one side.
- Now add the garlic, onions and apple to the casserole and cook until the onion is translucent. Add the flour and cook for one minute.
- Add the cider, bring to boil and reduce by half.
- Then add the piccalilli, honey, sage leaves and mustard, and cook for five minutes. Season.
- Now put the gammon steaks back into the casserole, squeeze in the lemon juice and pour in the stock.
- Add another good pinch of salt and pepper, cover and simmer for a further 20-30 minutes.
- For the mash, half-fill a pot with water (about two litres/3½ pints), add salt, cover and bring to boil.
- Add the potatoes and carrots to the boiling water, together with the sugar and garlic. Boil for 20 minutes on a moderate heat until the vegetables are tender.
- Drain and mash vigorously, mix in the olive oil, chopped parsley, a squeeze of lemon juice, and seasoning to taste.
- Return to a low heat and stir gently for 2-3 minutes.
- Serve the mash with the gammon.