Gammon, Parsnip and Potato Hot Pot
Ingredients
- 750g gammon joint chopped into 2cm dice
- 2 tablespoons vegetable oil
- 2 sticks celery, diced
- 2 onions, peeled and chopped
- 2 medium parsnips, diced
- 1 tablespoon honey
- 1 tablespoon cider vinegar
- 200ml vegetable or chicken stock – made with 1 cube4 medium potatoes
- 25g melted butter
- 100g soda farlhandful parsley
- 2 tablespoons olive oil
- 75g sharp cheddar, grated
Method
Heat the vegetable oil in a large frying pan and when hot add the gammon.
Cook until sealed off on all sides and then add the parsnip, celery and onions.
Cook until golden and then add the honey – cook for a minute to glaze. Add the vinegar and stock and bring to the boil.
Transfer to a baking dish or casserole pot. Set oven to 180C.
Scrub the potatoes and slice thinly. Overlap to cover the top of the gammon mixture and brush all over with the butter.
Cover with foil or a lid and place in oven. Cook for an hour or until potatoes are soft and gammon is tender.
Blend the soda farl, parsley and oil. Mix in the cheese and scatter onto the potatoes, return to the oven for 10 minutes or place under a grill to brown.
Serve straight away.
