GLAZED GAMMON STEAKS WITH BUTTER BEAN AND CHEDDAR MASH

Serves 4–6

Preparation time 10 minutes Cooking time 20 minutes

FOR THE BUTTER BEAN AND CHEDDAR MASH

2 tbsp rapeseed oil

1 small onion, finely chopped 2 garlic cloves, finely chopped 2 fresh rosemary sprigs

2 × 400g (14oz) tins of butter beans, drained and rinsed

4 tbsp milk

100g (4oz) mature Cheddar, grated another minute, until just fragrant. Stir in the butter beans and milk and simmer for 5 minutes, until the beans are heated through. Season with salt and pepper.

Cook the soy beans in a pan of boiling salted water for 4–5 minutes, until tender, then drain and toss in the butter.

Remove the rosemary from the butter bean mixture, then add the Cheddar. Blitz until smooth and creamy in a food processor or using a hand-held blender. Keep warm. Arrange the butter bean mash on warmed plates, put the gammon steaks on top and drizzle over the juices from the pan. Scatter over the soy beans to serve.

1 tbsp rapeseed oil

4–6 × 150g (5oz) gammon steaks (preferably dry cure, such as O’Neill’s)

1 tbsp Highbank Organic Orchard Syrup (or use any organic apple syrup)

225g (8oz) frozen soy beans knob of butter sea salt and freshly ground black pepper Butter bean mash is a fantastic mashed potato alternative that comes together in less than 10 minutes. You can mash it roughly with a potato masher to retain some texture or purée it until it becomes silky smooth. The addition of the Cheddar isn’t essential but it adds an extra richness that pairs perfectly with the gammon steaks.

Heat a large frying pan over a medium heat. Add the oil, then add the gammon steaks and fry for 3 minutes on each side. Add the apple syrup and toss until evenly coated. Season with pepper.

Meanwhile, to make the mash, heat the oil in a pan over a medium heat. Add the onion and sauté for 2–3 minutes, until softened. Add the garlic and rosemary and cook for