Every year on Christmas Eve I like to serve up a joint of gammon, that inevitably gets served up on Boxing Day as yummy leftovers. I’ve got a ton of gammon recipes on here, such as honey roast, salted caramel and more. This year I had an excess of champagne (disaster!) so I just had to use it. The process is […]
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Sous-vide gammon is a way you can take an ordinary ham into a different direction with new textures. Find out how to use the water bath technique.
Read moreYes, yes, salted caramel is uber-ubiquitous. But I love a sweet glaze on my ham, such as honey or maple syrup, so why not salted caramel? It’s not a fully developed caramel, more a syrup. But the flavours are there, and you get a salty-sweet kick with every bite. Make sure you hold back some glaze and baste the freshly-carved […]
Read moreStudent food can mean an endless diet of jacket potatoes. If this is the case you can ring the changes with my puffed-up potatoes and incorporate whatever you have in the fridge to round out your dinner. The whisked egg whites lift the stodge of dense potato and gives a soufflé-like finish. It takes a little longer to make than a […]
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