Gammon with mustard leek sauce and swede mash

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes 30 minutes

Serves: 2


• 500g swede, peeled and cut into 2cm cubes

• 15g unsalted butter

• 1 tbsp olive oil

• 2 leeks, thinly sliced

• 200g half-fat crème fraîche

• 1 tbsp wholegrain mustard

• 2 unsmoked gammon steaks

• ¼ tsp ground paprika


1. Put the swede in a pan and coverwith water. Bring to the boil and cook for 12-15 minutes until tender. Drain, then mash with 15g butter, season and set aside.

2. Meanwhile heat ½ tbsp oil in a frying pan and cook the leeks over a medium heat for 10 minutes to soften. Stir in the crème fraîche 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.