When the boats come in ham'll be here

Yield: 2 servings

Measure Ingredient
1 large Potato
1 Leek
25 grams Butter; plus 25g/1oz
; butter, softened
1 Chicken stock cube
2 Carrots; peeled
115 grams Miniature alphabet pasta
100 millilitres White wine
2 tablespoons Chopped mixed fresh parsley; tarragon and chives
1 Oak smoked gammon steak; about 225g/8oz
1 tablespoon Honey
1 teaspoon Sesame oil
4 tablespoons Olive oil
1 410 gram can green lentils; drained and rinsed
64½ gram Sachet creamy asparagus soup
100 millilitres Double cream
1 tablespoon Dijon mustard
Salt and pepper

1 Cut half the potato into chunks. Cook the potato chunks in a pan of boiling water until tender. Drain. Chop the green ends of the leek and rinse well.

2 For the Soup: Cut the remaining potato into 1cm cubes. Heat 25g/1oz butter in a pan, add the chopped green leek and potato cubes, stock cube and 600ml/1 pint boiling water. 3 Thinly slice 1 carrot lengthways on a mandolin and add to the soup with the pasta and 50ml/2fl oz white wine.

4 Season and simmer until the vegetables and pasta are tender. At the end of cooking, stir in the chopped herbs and serve the soup in bowls.

5 Using a cutter, cut out two discs from the gammon and chop the remainder.

Place the gammon discs in a shallow disc, drizzle over the honey and sesame oil and marinate for a few minutes.

6 Cut one carrot into very small dice and chop the white part of the leek.

7 Heat 1 tbsp olive oil in a frying pan, add the chopped gammon and carrots and cook for a few minutes. Add the lentils and chopped white leek and cook for a few minutes, until the leeks and carrots are tender. Season.

8 Place half the soup powder in a small pan, add the cream and 50ml/2fl oz white wine and heat. Season. Crush the boiled potatoes, add 25g/1oz softened butter, the remaining soup powder and mustard, season with pepper and mix together.

9 Heat 2 tbsp olive oil in a frying pan and place two cooking rings in it.

Fill the cooking rings with the potato mix, flatten down and cook for a few minutes on each side, or until golden brown.

10 Heat 1 tbsp olive oil in a griddle pan, add the gammon discs and cook for 1-2 minutes on each side, until cooked through. Place the potato cakes in the middle of a plate and top with the gammon discs, drizzle over the sauce and spoon the lentil mixture around the edge.

Converted by MC_Buster.

Per serving: 526 Calories (kcal); 40g Total Fat; (70% calories from fat); 3g Protein; 34g Carbohydrate; 27mg Cholesterol; 238mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 2½ Vegetable; 0 Fruit; 8 Fat; ½ Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.

Similar recipes