Ham in vermouth with parsley liquor

250ml white vermouth

1.5 litres water

Bunch parsley stalks (keep the leaves for the sauce below) Slice each of carrot and onion 2 bay leaves

METHOD

Bring the broth ingredients to the boil then simmer for five minutes. Add the raw ham and follow the ‘how to cook’ instructions above.

THE GLAZE

Mix 150g brown sugar with 200ml broth and simmer until syrupy. Brush on to the ham, following the ‘how to cook’ method above.

BOILED FLOURY POTATOES, BUTTERED CABBAGE AND PARSLEY AND VERMOUTH SAUCE

When soft, add the drained split peas and 1 litre of broth. Simmer for an hour or until tender, then add 250g frozen peas.

Cook for another minute then purée with a hand blender. Stir in a handful of chopped ham scraps and scatter with chopped parsley.

Mash 50g leftover Stilton with an equal quantity of butter and spread on hot toast to serve alongside.