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Ingredients
Method
- 10g butter
- 1 chopped carrot
- 2 sliced leeks
- 100ml chicken stock
- 400g tin of lentils, drained
- 2 gammon steaks
- 100g crème fraîche
- 10g chopped parsley
- 1 tsp Dijon mustard
- Melt the butter in a pan and cook the carrots, leeks and some seasoning for 10 mins to soften. Stir in the lentils and stock and simmer for 5 mins. Meanwhile, grill the gammon steaks for 8 mins, turning once, until golden and cooked through.
- Stir together the parsley, cream and mustard, and season well. Slice each steak in half and serve on a bed of lentils, topped with a dollop of the parsley cream. Yum!
25 mins
2 serving
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