Roast gammon, potatoes, carrot and swede, courgette frittata and some steamed kale

OK - I'll not pretend that shortages have begun to bite yet - but I though it was still worth sharing the basic timings of a good roast dinner.  This was our Mother's Day tea (not my Mum, sorry Mum - we couldn't risk visiting) - which is slightly hilarious, as the Mum in question is veggie - but this was to cater for all!

The ingredients were all sourced from Tod market - which is doing its best in these troubled times.

The ham joint is a big 'un - so that it can be used for sandwiches and other stuff, over the next few days.  All the left over veg will go into "leftovers soup" so there is zero wastage.

Start the ham early - it needs to poach for 3 hours, then get a glaze on and bake for another hour or so.  It was so worth it!





Baked, glazed ham

Ham joint
Mustard (english and wholegrain)
Honey
Olive oil

Potatoes
Olive oil
Carrots
Swede
Butter
Courgette
Eggs
Kale

1.  1 o'clock - put the ham in a large pot of water, boil for 3+ hours - topping the water up as necessary, but otherwise ignore and get on with the rest of your day.
2.  About 4pm - take the ham out of the pan, transfer to an oven dish.  Leave to settle for 30 minutes.
3.  Make the glaze - mix mustards, a small spoon of honey, salt and pepper and olive oil - paste over the joint.
4.  About 5 ish - pop the ham in the oven - turn to 180.
5.  5:30ish - start the veg prep - cut potatoes into even sized pieces (these were baby potatoes, so I just halved them).  Toss in olive oil and salt and roast - check them after about 50 minutes - if they are doing too fast - take them out and put them back in for the last 10 minutes to heat through again.
6.  Peel and chop carrots and swede - boil for about 20 minutes - when cooked mash them with butter and seasoning and pop in the oven.
7.  Chop courgettes into small cubes, whisk eggs.  Mix the eggs and the courgette and pour into an oiled baking dish - bake for about 25-30 minutes.
8.  Take the ham out of the oven to rest for about 20-30 minutes.
9.  Prep the kale by removing the hard stem, shredding, and steam for 15 minutes.
10.  serve, scoff - delish