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    Gammon with lentils

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    Gammon with lentils

    A dollop of parsley cream melts in to a sauce on this tasty gammon dish.

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    • 10g unsalted butter
    • 1 large carrot, finely chopped
    • 2 leeks, trimmed, thinly sliced
    • 100ml vegetable stock
    • 400g can essential Waitrose lentils, drained, rinsed
    • 2 essential Waitrose smoked gammon steaks
    • 100g half fat crème fraîche
    • 10g Cooks’ Ingredients flat-leaf parsley, roughly chopped
    • 1 tsp essential Waitrose dijon mustard


    1. Melt the butter in a wide pan; add the carrot and leeks, season, cover with a lid and cook gently for 10 minutes until soft. Stir in the stock and lentils and bring to the boil. Simmer for 5 minutes to warm through.
    2. Meanwhile, preheat the grill to high. Snip the fat around the edge of the gammon steaks with scissors. Grill them on a rack for 8–10 minutes, turning once, until golden.
    3. Stir together the crème fraîche, parsley and mustard; season. Cut each steak in half and serve with the lentils. Top the gammon with a dollop of the parsley cream, which will melt a bit to make a tasty sauce.

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    Drinks recommendation

    Packed full of juicy berry fruit flavours this Chinon will be the perfect foil for the creamy tang of the creme fraiche and the earthiness of the lentils.Bin number: 23464


    Average user rating

    4 stars