Michael and Rachel's

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Gammon with swede mash and mustard leek sauce

Updated: 30 Dec 2015

Ingredients

  • 500g swede, peeled and cut into 2cm cubes
  • 15g unsalted butter
  • 1tsbp olive oil
  • 2 leeks, thinly sliced
  • 200g half fat creme fraiche
  • 1 tbsp wholegrain mustard
  • 2 unsmoked gammon steaks
  • 1/4 tsp ground paprika

Method

  1. Put the swede in a pan and cover with water. Bring to the boil and cook for 12-15 minutes until tender. Drain, then mash with 15g butter, season and set aside.
  2. Meanwhlie heat 1/2 tbsp oil in a frying pan and cook the leeks over a medium heat for 10 minutes to soften. Stir in the creme fraiche and mustard and season.
  3. Heat a griddle pan over a high heat. Brush the gammon with the remaining oil, season and sprinkle with the paprika. Griddle for 5-6 minutes per side, or until cooked through. Serve with the mash and a good spoonful of the sauce.