Serves 2
1 Tbsp. English mustard
1 Tbsp. Multigrain mustard
1 Onion, finely sliced (s) (sff)
2 Gammon steaks (ff)
2 Spring onions, finely chopped (s) (sff)
3 Tbsp. Fromage frais (ff)
6 Large leaves of savoy cabbage, thinly sliced (s) (sff)
* 100ml Beef stock
450g Maris piper potatoes (ff)
S & P
Peel the potatoes, boil until soft, drain, and mash & set aside.
Pre-heat the grill.
In a small bowl mix the spring onions, both mustards with the fromage frais, add to the mash, mix well, cover & keep warm.
In a wok add a small quantity of water to a depth of about 2cm, bring to the boil then place a bamboo steamer in it, add the cabbage & cook for 5 mins, remove & drain.
Empty the wok, add frylight, & cook the onion until soft, add the cabbage & cook for 10 mins, mixing well.
Cook the gammon under the grill for 6 mins on each side. Plate up.
*Add gravy if required
Credit: Pete’s Recipe Book