• 15 g unsalted butter
  • 1 tbsp olive oil
  • 250 g closed-cup chestnut mushrooms, cleaned and quartered
  • 1 large leek, washed, trimmed and sliced
  • 50 g bunch spring onions, trimmed and sliced
  • 500 g mini potatoes
  • 4 unsmoked gammon steaks
  • 2 tsp Dijon mustard
  • 150 ml chicken stock made with half stock cube
  • 125 ml soured cream
  • 1 tbsp chopped fresh flat-leaf parsley
  • 350 g frozen peas


  1. 1

    Heat the butter and half the oil in a frying pan. Add the mushrooms and fry over a high heat for 2-3 minutes. Remove with a slotted spoon; set aside. Add the leek and spring onions to the pan with the rest of the oil. Cook over a medium heat for 8-10 minutes.

  2. 2

    Meanwhile, cook the potatoes in a pan of boiling water for 10-12 minutes. Drain and keep warm.

  3. 3

    Preheat the grill to high and grill the gammon for 4 minutes on each side until cooked through.

  4. 4

    Add the mustard and stock to the pan with the cooked onions. Stir in the soured cream and simmer for 1 minute. Return the mushrooms to the pan, add the parsley and season with freshly ground black pepper.

  5. 5

    Meanwhile, cook the peas in a pan of boiling water for 4 minutes. Drain and serve with the potatoes and the gammon steaks topped with the sauce.

Nutritional Details

Each serving provides
  • Energy 2144kj 512kcal 26%
  • Fat 22.6g 32%
  • Saturates 9.3g 47%
  • Sugars 7.8g 9%
  • Salt 4.4g 73%

% of the Reference Intakes

Typical values per 100g: Energy 368kj/88kcal

Each serving provides

28.8g carbohydrate 2.1g fibre 47.5g protein

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