Sticky Gammon with Parsley Sauce & Minted Peas

Ingredients

• 4 unsmoked gammon steaks
• 2 tbsp runny honey
• 1 tbsp wholegrain mustard
• 400 g frozen peas
• 10 g fresh mint leaves
• 50 g butter
• 300 ml whole milk
• 2 tbsp cornflour
• 20 g fresh flat-leaf parsley, finely chopped

Method

1. 1

   Mix the honey and wholegrain mustard together. Brush over both sides of the gammon steaks and leave to marinate for 10 minutes.

2. 2

   Cook the gammon in a hot griddle pan or under a hot grill for 3–4 minutes each side until caramelised and cooked through.

3. 3

   Cook the frozen peas in boiling water for 3 minutes, then drain and toss with half the butter and the torn mint leaves. Season well.

4. 4

   For the parsley sauce, heat the milk in a small pan. Mix the cornflour with 2 tablespoons of cold water, whisk into the hot milk and stir over a medium heat until thickened. Stir in the remaining butter and the parsley. Season generously.

5. 5

   Serve the gammon with the minted peas and parsley sauce alongside.