Pease Pudding and Gammon with Parsley Mash
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Ingredients
- 250 g yellow split peas
- 4 gammon steaks
- 600 ml vegetable stock
- 30 g butter
- 50 ml whole milk
- 600 g potatoes
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 647 kcal
- Protein
- 54.1 g
- Carbohydrate
- 59.8 g
- of which sugars
- 5.7 g
- Fat
- 18.7 g
- of which saturates
- 8.3 g
- Fibre
- 10.3 g
- Salt
- 6.00 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the yellow split peas and simmer in the vegetable stock for 30-35 minutes until completely soft and the liquid has mostly absorbed.
- 2
Mash or blitz the split peas with half the butter until smooth, then season well to make the pease pudding.
- 3
Meanwhile, grill or fry the gammon steaks for 4-5 minutes on each side until cooked through with no pink remaining.
- 4
Peel and boil the potatoes for 15-18 minutes until tender, then drain and mash with the remaining butter and the whole milk.
- 5
Stir the chopped parsley through the mash.
- 6
Serve the gammon with the pease pudding and parsley mash.
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