The Daily Telegraph - Saturday - Saturday

Potted ham

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Chop the last scraps of ham, and weigh them. For each 300g ham, add 100g soft butter and a good grating of nutmeg, plus freshly-ground pepper. Some chopped parsley is good too, if you like.

Whizz in a food processor to a rough paste. Pack into a ramekin and top with a layer of melted butter. Chill in the fridge, but bring out an hour or so before serving with toast, mustard and pickles.

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