Roast Ham, Cranberry Gravy & Mustard Mash

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Add the dried cranberries, 1 tbsp [2 tbsp] sugar and 300ml [550ml] cold water to a pot over a medium-low heat 

Cook for 25-30 min or until the cranberries have broken down and the sauce is beginning to thicken

Tip: Crush the cranberries with a back of a spoon to help break them down

Meanwhile, slice the Chantenay carrots in half lengthways

Cut 1 [2] piece[s] of baking paper (or tin foil) approx. the size of an A3 sheet of paper

Add the halved carrots and cloves to the centre of the baking paper 

Tip: If you're cooking for 4, you'll need to make two parcels! 

Add a drizzle of olive oil and a generous pinch of salt and pepper

Scrunch the edges of the baking paper together around the carrots to form a sealed parcel – these are your en papillote carrots

Tip: En papillote is French for "enveloped in paper"

Line a baking tray (or two!) with tin foil and add the baby gammon joint[s] to one side of the tray

Add the en papillote carrots to the other side of the tray

Put the tray in the oven for 30 min or until the gammon is cooked through

Boil a kettle

Peel the potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Once the cranberries have broken down, add a knob of butter to the pot with a pinch of pepper and gently stir it all together until the sauce has reached a gravy-like consistency - this is your cranberry gravy

Tip: Add a splash of water if the sauce is looking a little thick!

Return the drained potatoes to a low heat with a splash of milk and a large knob of butter

Mash until smooth and season with a pinch of salt and pepper

Stir the wholegrain mustard through the mash – this is your mustard mash