Heat 1 tbsp of the sunflower oil in a large non-stick saucepan and gently fry the onion, celery and carrot for 5 minutes, stirring regularly. Stir in the white wine and chicken stock and bring to a gentle simmer. Cook for 15-20 minutes or until the carrots are just tender, stirring occasionally.
Trim the rind off the gammon steaks, if necessary, and snip the fat every 3cm with kitchen scissors. Pour the remaining ½ tbsp oil into a large non-stick frying pan and place over a medium heat. Season the gammon steaks on both sides with ground black pepper and fry for 2 minutes on each side until lightly browned and cooked through.
Stir the lentils and chopped parsley into the pan with the vegetables and season with plenty of ground black pepper. Simmer together for 1-2 minutes, stirring regularly and adding a little extra water if the lentil mixture seems dry. Divide between two deep plates, top with the gammon and serve.
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