Lightly-fried gammon steaks served with a creamy onion and mustard sauce. It’s a complete meal, served with boiled vegetables
- 250-300g (8-10oz) new potatoes
- 60g (2oz) tenderstem broccoli
- 60g (2oz) sugar-snap peas
- 1tbsp olive oil
- 1 small onion, peeled and thinly sliced
- A few sage leaves
- 2 dry-cured, unsmoked gammon steaks, about 250g (8oz) each
- 100ml (3½fl oz) crème fraîche
- 1tbsp coarse-grain mustard
- 1tsp Dijon mustard
- Salt and ground black pepper
Put the potatoes into a pan of boiling water and cook for 12 mins. Balance the broccoli on top of the potatoes for the last 4 mins and add the peas for the last 2 mins.
Meanwhile, heat a large frying pan, add the oil, onion and sage leaves. Cook for a few minutes, then push to one side and add the gammon steaks. Cook for 4-5 mins. Take out the gammon and put on to 2 plates. Take out the sage.
Stir the crème fraîche and mustards into the pan, and heat through. Season.
Divide the vegetables and gammon between 2 serving plates. Spoon the sauce over. If you like, you can put the sage leaves in the sauce.
Top tip for making Gammon with creamy onion and mustard sauce
Add sliced mushrooms (about 125g/4oz) to the sauce, if you like, and use a little paprika instead of the mustard.