One Tray Honey Roast Smoked Gammon & Waxy Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Take your gammon joint[s] out of the fridge, open the packet and let it adjust to room temperature

Remove the string and pat dry with kitchen paper

Cut 2 pieces of tin foil approx. the size of A4 paper and lay them, overlapping, on a large baking tray (or two!)

Tip: Cooking for 3 or more? Make separate parcels!

Add your Chantenay carrots to the middle of the 2 pieces of foil (doubling it up prevents any leakages!) and top with the gammon joint[s]

Scrunch the edges of the foil around the gammon joint[s] and carrots to form a tightly sealed parcel[s]

Add your waxy potatoes to the other side of the baking tray[s], add a drizzle of vegetable oil and a pinch of pepper and give everything a good mix up

Put the tray[s] in the oven for an initial 35 min

Whilst everything is cooking, combine your honey and wholegrain mustard in a small bowl – this is your honey mustard glaze

Trim your green beans

Add your trimmed green beans to a large piece of tin foil with a large splash of cold water and a knob of butter

Scrunch the foil around the beans to form a tightly sealed parcel

Tip: Cooking for 3 or more? Make 2 separate parcels!

After the initial 35 min, remove the tray[s] from the oven, carefully move the potatoes to one side and add the foil parcel[s] to the baking tray[s]

Carefully unwrap the foil around the gammon joint[s] and carrots and spoon over the honey mustard glaze (reserve the bowl)

Return the tray[s] to the oven for 10-12 min or until the gammon is caramelised and the veg is tender with a slight bite

Boil half a kettle

Add your gravy base to the reserved small bowl with 100ml [150ml] [200ml] boiled water

Whisk thoroughly until completely combined

When everything is ready, put the gravy base in the microwave and cook for 1 min or until thickened, then give everything a good mix up (careful it may be hot!) – this is your mustardy gravy