Roast gammon, with hasselback potatoes, butter bean leek and mushroom casserole and stir fried celeriac slaw.

Some days you fancy something just a little bit different … ie. a tiny bit different... so I hasselbacked the potatoes - other than that it really is a pretty standard roast gammon dinner.

Gammon
Potatoes
Garlic
Olive oil
Leeks
Mushrooms
Veg stock
White wine
Butter beans
Leftover celeriac slaw
Apple juice
Coleslaw
Chicken stock cube

1.  Roast gammon - 25 minutes plus 20 minutes per 500g - in foil, then another 20 minutes without foil.  10 minutes to rest.
2.  Wash potatoes, cut slices that don't go all the way through the potatoes by cutting between two chopsticks, or on a wooden spoon.  Brush the potatoes, into the gaps with crushed garlic mixed with olive oil.  Roast for an hour.
3.  Sautee leeks and mushrooms for a few minutes, then add a splash of white wine and a cup of veg stock.  Simmer, add butter beans, transfer to oven dish and keep warm while everything finishes.
4.  When you uncover the gammon pour in a glass of apple juice.
5.  After 20 minutes make the gravy using the apple juice and meat juice, chicken stock - simmer this and then thicken with cornflour (slake cornflour in water, add it to gravy, stir as it thickens).
6.  Stir fry left over celeriac slaw  (or prepare whatever veg you are using, obviously)
7.  Serve, scoff, have seconds

… loads of gammon left for tomorrow's lunch.