Gammon & Pineapple

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Heat a dry pan (preferably non-stick) on a high heat

Once hot, add the gammon joint(s) & cook until browned on all sides (approx. 5 min total time)

Tip: Trim off any fat for a leaner meal

Meanwhile, line a baking tray with tin foil

Transfer the seared gammon to the centre of the lined tray (reserve the pan for step 5)

Season with plenty of pepper and place in the oven for an initial 15 min until the gammon is releasing its juices

Meanwhile, cut the potatoes (with skin) into equal 3cm chunks

Peel and cut the carrots into 3cm chunks, discarding the root ends

Add the potatoes, carrots and salt (optional) to a pot, cover with cold water by 4cm and place over a high heat to boil

Once the gammon has had the initial 15 min, flip the gammon and lay the pineapple rings around (discard the juice)

Return the tray of gammon and pineapple to the oven for an additional 20-25 min, or until the gammon is hot throughout

Once the potato and carrot pot is boiling, cook for 5-7 min

Meanwhile, peel and finely chop (or grate) the garlic

Return the gammon pan to a medium heat and melt 30g (60g) of butter

Once melted, stir in 30g (60g) of flour and the chopped garlic and cook for 2-3 min - this is your roux

Whisk in 200ml (400ml) of milk gradually and throw in the bay leaf(ves)

Cook for 5 min, stirring constantly, or until a smooth, thick sauce remains

Meanwhile, chop the parsley finely (including the stalks)

Once the vegetables are tender, drain and cover

Once the sauce has thickened, add the parsley, remove from the heat and lightly season with pepper