Tender and sweet, peaches make a lovely summery alternative to pineapple or apple in this tempting gammon dish. Steven Smith's pork with peaches recipe is wonderfully speedy, helped along with the use of shop-bought pork scratchings to stir through the mash.
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To make the mash, cook the potatoes in salted boiling water until soft, then drain. Mash the potatoes with the butter and warm milk and beat until smooth. Set aside until required
400g of Maris Piper potatoes
100g of butter
40ml of whole milk, warm
To cook the gammon steaks, heat a non-stick pan until hot, then add the rapeseed oil and cook the pork until firm and golden on both sides. Remove from the pan and leave to rest in a warm place for 5-10 minutes, but leave the pan on the heat
2 gammon leg steaks, thick cut
Remove the stone from the peach and slice the flesh into wedges. Add to the same pan that you cooked the gammon steaks in and caramelise on a medium-high heat. Deglaze with a dash of chicken stock, a knob of butter and a dash of the crème de pêche. Swirl the pan to emulsify the sauce
1 peach, ripe
1 dash of chicken stock
1 dash of crème de pêche
1 knob of butter
Chop the pork scratchings and fold through the mash before reheating
pork scratchings, 1 bag (shop-bought)
Add a neat mound of mash to each plate and arrange the gammon steaks alongside. Spoon on the caramelised peaches and the pan juices. Sprinkle over some chopped chives and serve immediately
chives, chopped, for garnish
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