While trying out Jamie Oliver’s method for roast potatoes, I had to have something to serve them with. At this time of year, gammon is both plentiful and reasonably priced so it seemed like an obvious choice. I favour the twice-cooking method; the boiling to do the actual cooking, then baking a glaze on the joint. This was a fairly obvious one […]
Read moreThanks to this wonderful example of a roast chicken, I was of course left with a superb chicken stock to use up. Whenever I have spare stock floating about, my default dish is risotto. With some spare gammon and always keeping arborio in the cupboard, all this dinner requires is buying a leek. Quite a powerful flavour here – the […]
Read moreNot terribly sophisticated but you can’t beat a piece of gammon. I rubbed the steaks first in a little fennel and black pepper before griddling both sides. This gave the outside of the meat a lovely charred finish, with the perfume of fennel and spike of pepper lingering amid the meaty saltiness. When it comes to mash I prefer to […]
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