Gammon steaks with leek & celeriac mash and apple sauce
Contains pork – recipe is for non-Muslims only
Homemade pub grub always tastes so much better! Salty gammon is perfectly complemented by sweet apple and punchy celeriac mash – 3 of your 5-a-day!
- Prep:15 mins
- Serves 4
Nutrition per serving
- kcal 597
- fat 32g
- saturates 13g
- carbs 15g
- sugars 13g
- fibre 14g
- protein 52g
- salt 6.6g
- 50g butter
- 4 leeks, thinly sliced
- 1 large celeriac, peeled and cut into chunks
- 4 small Bramley apples
- 150ml medium cider or apple juice
- 1 tbsp wholegrain mustard
- pinch of golden caster sugar
- 1 tbsp oil
- 4 gammon steaks
Melt half the butter in a large lidded frying pan. Cook the leeks over a medium heat, covered, for about 10 mins until soft, stirring occasionally so they don't catch.
Meanwhile, put the celeriac in a pan, cover with salted water, bring to the boil and cook for 15-20 mins until soft. Drain and roughly mash, then whizz with a stick blender to make an almost smooth mash. Stir in the leeks and the rest of the butter, season well and keep warm.
Put the apples and cider in a pan. Heat for 10 mins on a medium heat, stirring until the apples have broken down, then stir in the mustard, some seasoning and the sugar.
Heat the oil in the pan you cooked the leeks in and fry the gammon steaks on a medium-high heat for 3-4 mins each side. Serve with the mash and apple sauce on the side.