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Pork and peaches

Pork and peaches

PT30M

1
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
  • salt
  • 100g of butter
  • 40ml of whole milk, warm
2
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
  • rapeseed oil
3
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
4
Chop the pork scratchings and fold through the mash before reheating
  • pork scratchings, 1 bag (shop-bought)
5
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

Ingredients

Metric

Imperial

Pork and peaches

  • 2 gammon leg steaks, thick cut
  • 1 peach, ripe
  • 1 dash of chicken stock
  • 1 dash of crème de pêche
  • rapeseed oil
  • 1 knob of butter
  • chives, chopped, for garnish

Mashed potato

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