Cook once, eat twice

Savvy cooking Cook once, eat twice

Turn your Sunday lunch into an easy Monday night dinner by adapting this hard-working glazed ham and potatoes recipe

RECIPES LUCY O’REILLY PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING LUIS PERAL

G L A Z E D H A M W I T H C R I S P Y P O TAT O E S

Serves 4 Takes 1 hr 40 mins Cost per serve £1.71

1.1kg unsmoked gammon joint 880ml cider (or apple juice) 1ltr apple juice 2 bay leaves 8 peppercorns 1kg baby potatoes, scrubbed 2 tbsp rapeseed or vegetable oil 3 thyme sprigs 12 cloves 2 tsp English mustard 20g light brown soft sugar coleslaw, to serve (optional, see box, right)

1 Tie a couple of pieces of kitchen string around the gammon to hold it together, then put it in a large saucepan and cover with cold water. Bring to the boil, then discard the water. Refill the pan with the cider, apple juice and 120ml water, topping up with enough cold water to ensure the gammon is fully submerged. Add the bay leaves and peppercorns. Bring to the boil, then turn down to a simmer and cook for 1 hr, topping up the water if needed to keep the joint covered. 2 Meanwhile, cook the potatoes in a large pan of boiling water for 15-20 mins or until tender. Drain well and steam-dry in the colander for 5 mins. Transfer the potatoes to a board and use a potato masher to break the skins and flatten. Preheat the oven to gas 8, 230°C, fan 210°C. 3 Heat the oil in a large roasting tin in the oven for 5 mins. Add the potatoes, turning in the hot oil, then spread them out evenly. Season with salt, add the thyme and roast for 25-30 mins until crisp and golden, turning over halfway. 4 Transfer the gammon to a board (discard the cooking liquid). Remove the string, then carefully cut away the skin, leaving an even layer of fat. Score in a diamond pattern and stud with the cloves. Mix the mustard and sugar together, then brush all over the fat. Place the gammon, fat-side up, in a small roasting tin. Bake for 20 mins or until glazed and caramelised. 5 Discard the cloves, then reserve 250g ham and 160g potatoes for the pasta bake (below). Serve slices of the gammon with the potatoes and coleslaw, if you like.

Each serving contains

Energy Fat Saturates

Sugars Salt 2100kJ 502kcal 25g 7g 9g 5g 25% 35% 37% 10% 83%

of the reference intake. See page 81. Carbohydrate 40g Protein 32g Fibre 4g

H A M & P O TAT O P A S TA B A K E

Serves 4 Takes 45 mins Cost per serve 84p

300g penne 100g sliced kale, thick stalks removed 20g Parmesan, grated 40g fresh white breadcrumbs 250g leftover ham, fat removed, torn into bite-sized pieces (see recipe, left) 160g leftover roast potatoes, chopped into bite-sized pieces (see recipe, left) 100g cherry tomatoes, halved green salad, to serve (optional) For the cheese sauce 40g butter 40g plain four 600ml milk 120g reduced-fat Cheddar, grated 2 tsp Dijon mustard

1 First, make the cheese sauce: melt the butter in a pan, sprinkle over the flour and mix with a wooden spoon. Cook for 1 min, stirring. Gradually add the milk, stirring continuously, until smooth. Bring to a bubble and cook for 2-3 mins until thick enough to coat the back of the spoon. Remove from the heat, add the cheese and mustard, season and stir well. 2 Meanwhile, cook the pasta for 9 mins in a large pan of boiling water, adding the kale for the last 2-3 mins. Drain well and return to the pan. Mix the Parmesan with the breadcrumbs; set aside. Preheat the oven to gas 6, 200°C, fan 180°C. 3 Add the cheese sauce to the pasta along with the chopped ham, and potatoes. Mix to coat everything well, then spoon into a 2ltr ovenproof dish. Top with the cheesy breadcrumbs and dot over the tomatoes (cut-side up). 4 Bake for 20-25 mins until piping hot with a crisp topping. Remove from the oven and let stand for a couple of mins, then serve with a green salad, if you like.

Each serving contains

Energy Fat Saturates

Sugars Salt 2070kJ 491kcal 17g 9g 11g 2g 25% 25% 43% 12% 32%

of the reference intake. See page 81. Carbohydrate 62g Protein 25g Fibre 4g

SIMPLE SL AW

To make your own coleslaw, thinly slice ¼ red cabbage, 1 red onion, 1 celery stick and 1 cored red apple. Toss together in a large bowl with 1 shredded carrot. Mix 50g mayonnaise, 50g natural yogurt and 1 tsp Dijon mustard with 2 tbsp fnely chopped parsley; season and toss with the veg to coat.