One-pot gammon with braised vegetables

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Tom Aikens' Gammon is served with a creamy parsley sauce, a traditional French smoked sausage and beautifully braised vegetables in this rustic one-pot dish. If you can't get hold of pork stock, chicken or vegetable will do nicely.

First published in 2015





Braised vegetables


Place the gammon in a tub and cover with cold water. Leave to soak for 24 hours - this will help to remove some of the impurities and salt from the gammon
The next day, rinse off the salt, place in a pan and cover with fresh cold water. Bring to a simmer, then drain the water and run under a cold tap until cool. Once again, return to the clean pan, cover with water and bring to a simmer
Add the salt, thyme, black peppercorns, bay leaves and parsley stalks to the pan and simmer for 2 - 2 1/2 hours, skimming off any scum that rises to the surface
Meanwhile, make the vegetables. Remove the outer leaves from the cabbage and cut into quarters. Pour the stock into a large pan set over a very low heat. Add the sausage first, which will take approximately 45 minutes to cook, followed by the hard vegetables (approximately 30 minutes) then the cabbage
Once the sausage and each of the vegetables is cooked, remove from the pan and set aside on a tray. Cut the carrots into lozenge-shapes, the turnips into quarters and the leeks in half
Peel the skin off the sausage, cut into 5mm thick slices and place in a roasting dish with the vegetables. Pour over some of the stock and, once the meat is nearly ready, place in the oven to heat through
When the gammon is cooked, remove from the pan and set aside on a tray. Add the butter to a pan and set over a low heat. When foaming, add the flour and stir using a wooden spoon for 2 minutes
Pass the gammon cooking liquor through a sieve and, a little at a time, gradually add it to the flour and butter mix, stirring well to combine each addition. Once the sauce is quite thin, bring up to a slow simmer, add the parsley and cream and continue to cook until hot
  • 200ml of double cream
  • 1 bunch of flat-leaf parsley, small, leaves picked and chopped, stalks reserved
Divide the vegetables onto plates and spoon over some sauce. Cut the gammon in to large chunks, lay on top of the vegetables and serve immediately
First published in 2015

Tom Aikens is one of the most creative and talented chefs Britain has ever seen, with a restaurant empire to match.

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