• 2servings
  • 50minutes
  • 608calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB6, H, C, P
MineralsNatrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 250-300g (8-10oz) new potatoes

  2. 60g (2oz) tenderstem broccoli

  3. 60g (2oz) sugar-snap peas

  4. 1tbsp olive oil

  5. 1 small onion, peeled and thinly sliced

  6. A few sage leaves

  7. 2 dry-cured, unsmoked gammon steaks, about 250g (8oz) each 100ml (3 1/2fl oz) creme fraiche

  8. 1tbsp coarse-grain mustard

  9. 1tsp Dijon mustard

  10. Salt and ground black pepper

Instructions Jump to Ingredients ↑

  1. Put the potatoes into a pan of boiling water and cook for 12 mins. Balance the broccoli on top of the potatoes for the last 4 mins and add the peas for the last 2 mins.

  2. Meanwhile, heat a large frying pan, add the oil, onion and sage leaves. Cook for a few minutes, then push to one side and add the gammon steaks. Cook for 4-5 mins. Take out the gammon and put on to 2 plates. Take out the sage.

  3. Stir the crème fraîche and mustards into the pan, and heat through. Season.

  4. Divide the vegetables and gammon between 2 serving plates. Spoon the sauce over. If you like, you can put the sage leaves in the sauce.


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