RECIPE INSPIRATION
Budget-friendly cuts of meat don’t mean sacrificing deliciousness, as these new family favourites prove
Only £1.45 PER SERVING
SERVES 6 GF DF
HANDS-ON TIME 15 mins
TOTAL TIME 2 hrs 35 mins, plus resting
MAPLE MUSTARD HAM AND EGGS
Gammon makes a lovely, relaxed Sunday lunch option and is a fraction of the cost of a beef roasting joint. The warm salad uses tinned lentils, so can be whipped up in the time it takes for the ham to rest, but feel free to cook up some dried lentils if that’s what you have to hand. Leftovers are perfect for an easy lunch the next day.
◆ 1.5-1.75kg unsmoked gammon joint
◆ 100ml maple syrup
◆ 2 tbsp wholegrain mustard
◆ 2 tsp Worcestershire sauce* or Henderson’s Relish
For the warm lentil salad
◆ 6 medium eggs, at room temperature
◆ 1 tbsp olive oil
◆ 1 carrot, finely diced
◆ 1 onion, finely diced
◆ 2 celery sticks, finely diced
◆ 2 tsp dried thyme
◆ 2 garlic cloves, finely sliced
◆ 2 x 400g tins green lentils, rinsed and drained
◆ 1 tbsp extra-virgin olive oil
◆ 1 tbsp white wine vinegar
◆ 1 tsp Dijon mustard
◆ 2 tbsp capers
◆ a handful of chopped parsley
1 Preheat the oven to 180°C, fan 160°C, gas 4. Remove the outer layer of skin from the gammon, leaving a layer of fat; score into diamonds. Sit the gammon on a large piece of foil and scrunch up loosely around the meat but leave the fat exposed. Place on a baking tray and roast for 1½ hours.
2 Meanwhile, mix the maple syrup, wholegrain mustard and Worcestershire sauce for the glaze. Remove the ham from the oven and increase the temperature to 200°C, fan 180°C, gas 6. Baste the ham with half of the glaze and return to the oven for 15 minutes. Remove and brush with the remaining glaze and return to the oven for a final 15 minutes. Remove from the oven, cover with foil and leave to rest for 30 minutes, while you make the lentils.
3 Bring a pan of water to the boil and simmer the eggs for 7 minutes. Drain and refresh in cold water. Set aside until cool enough to handle, then peel and set aside.
4 For the lentils, heat the olive oil in a large frying pan and cook the carrot, onion and celery for 10 minutes, or until soft. Add the dried thyme
