Gammon with Leeks and Lentils

Charmaine Lu -

  • 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