…gammon

Your reward for slaving over a hot stove in the middle of summer? Leftovers for days! Our favourite: gammon reimagined in salads, pies and even pasta

Warm gammon and crunchy

apple salad

Pan-fry 150 g cooked, sliced gammon in butter in a hot pan for 1 minute on each side until warmed through and slightly golden. To make the dressing, mash

1 t Dijon mustard, ½ garlic clove and ½ t sea salt to form a paste, slowly drizzle in

4 T olive oil and 1 T red wine vinegar while whisking, then add 1 t honey. Toss 70 g baby spinach, 10 g basil, 2 sliced red apples, 8 radishes and 80 g sugar snap peas with the salad dressing. Top with the warm gammon and 50 g shaved Parmesan and serve. Serves 4

Gammon-and-cabbage pie

Preheat the oven to 180°C. Place ½ sliced cabbage in a pan with 1 T water. Cover and steam over a low heat. Drain well. Place the cabbage, gammon, 200 g mature Cheddar, 1 cup cornflakes, salt and pepper in a bowl. Mix well. Beat 2 free-range eggs and ½ cup milk together and pour into the mixture. Mix well.

Spread into a greased ceramic dish. Bake for 15 minutes, then brown under the grill until crispy and brown. Serve in the dish. Serves 6

Christmas pasta alfredo

Heat 1 T olive oil in a pan and fry 2 cloves chopped garlic until soft. Increase the heat and toss 1 thinly sliced red onion and

250 g cubed gammon in the saucepan for 3 minutes, then add 1 cup cream and 2 sprigs thyme and simmer for 5 minutes until slightly reduced. Add 1 cup grated Parmesan and stir until smooth. Stir in

150 g blanched peas, add 300 g cooked, drained pasta, toss to coat, season to taste and serve immediately. Serves 4