Glazed Smoked Gammon With Dauphinoise Potatoes And Braised Red Cabbage

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

Peel and finely slice your potatoes into thin discs (roughly the thickness of a pound coin)

Grate your apple[s] (skin on) and discard the core

Peel and finely chop (or grate) your garlic

Grate your Italian hard cheese

Combine your clotted cream with 100ml [130ml] [170ml] milk and put in the microwave for 1 min or until the cream has melted

Then add the chopped garlic and a pinch of salt and pepper – this is your garlicky cream

Add the sliced potatoes to an oven-proof dish

Pour over the garlicky cream

Top with the grated cheese and cover the dish with tin foil – this is your dauphinoise

Add your gammon joint to a baking paper-lined baking tray and put it in the oven along with the dauphinoise for an initial 30 min

Boil a kettle

While everything's in the oven, heat a pot with a matching lid with a drizzle of vegetable oil over a medium-low heat

Once hot, add your shredded red cabbage, grated apple and red wine vinegar with a small pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Add 100ml [150ml] [175ml] boiled water and cook, covered, for 30 min, stirring occasionally – this is your braised red cabbage

Tip: Use this time to clear up, set the table, have a cup of coffee or simply chill!

Reboil a kettle and combine 2 tsp [3 tsp] [4 tsp] brown sugar with your Dijon mustard – this is your glaze

After the initial 30 min, remove the cooked gammon from the oven and spoon over the glaze, spreading it over as evenly as possible

Remove the tin foil from the dauphinoise

Return both the gammon and dauphinoise to the oven for a final 5-8 min or until the gammon is cooked through and the dauphinoise is golden

Meanwhile, combine your gravy base with 125ml [200ml] [250ml] boiled water and whisk thoroughly

Put the gravy mix in the microwave and cook for 1 min or until thickened

Give everything a good mix up (careful it may be hot!) – this is your gravy