Tamarind & Date Glazed Gammon With Roast Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle

Add your gammon joint[s] and bay leaf[ves] to a pot with plenty of boiled water

Bring to a boil and cook for 20 min

Tip: Cooking for 3 or more use 2 pots!

Add your chopped dates to a heatproof bowl, cover them with 2 tbsp [3 tbsp] [4 tbsp] boiled water and set them aside to soak for 1-2 min or until softened

Once softened, add the soaked dates & soaking liquid to a pestle & mortar with your tamarind paste and roasted garlic paste

Grind to a smooth paste – this is your tamarind & date sauce

Chop your potatoes into bite-sized pieces

Add your chopped potato to a baking paper-lined baking tray with a drizzle of olive oil and a pinch of salt and pepper and give everything a good mix up

Put the tray in the oven for an initial 10 min or until starting to crisp

Meanwhile, slice your apple[s] finely, discard the core[s]

Peel and quarter your shallot[s]

Once the gammon has been boiling for 20 min, remove from the pot (save the gammon cooking liquid!)

Carefully remove the net using scissors (it will be hot!) and discard, then pour over 1/3 of the tamarind & date sauce (save the rest for later!) – this is your glazed gammon

Once the potatoes have had an initial 10 min, remove the tray from the oven

Add the shallot quarters, sliced apple and the glazed gammon and return the tray[s] to the oven for a further 10 min

After 10 min, add your Tenderstem broccoli, then put the tray in the oven for 10-12 min or until tender, golden and crisp and the gammon is cooked through – this is your tamarind & date glazed gammon, roasted veg & roast potatoes

Add the remaining tamarind & date sauce to a pot with a knob of butter and heat over a medium-high heat

Once melted, add 1 tsp [1 1/2 tsp] [2 tsp] flour and give everything a good mix up

Add 250ml [325ml] [425ml] reserved gammon cooking liquid, your soy sauce and season with a pinch of salt and pepper

Bring to a boil over a high heat and then cook for 8-10 min or until thickened to a gravy like consistency – this is your tamarind & date sauce