Gammon with puy lentils recipe

  • Serves 2
  • 5 mins to prepare and 26 mins to cook
  • 623 calories / serving
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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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  • Ingredients

  • 1½tbsp sunflower oil
  • ½ medium onion, peeled and diced
  • 1 stick celery, trimmed and thinly sliced
  • 1 medium carrot, peeled and diced
  • 100ml white wine
  • 300ml chicken stock (made with ½ chicken stock cube)
  • 2 smoked gammon steaks
  • 250g pouch ready to eat puy lentils
  • 7g fresh flat leaf parsley, leaves roughly chopped
  • freshly ground black pepper
  • Energy 2610kj 623kcal 31%
  • Fat 27g 38%
  • Saturates 7g 35%
  • Sugars 10g 11%
  • Salt 9.9g 165%

of the reference intake
Carbohydrate 30.6g Protein 59.6g Fibre 10.8g


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