Gammon recipe

A classic gammon with a creamy vegetable side dish from Janet Cripps on Come Dine With Me Folkestone and Dover

Serves 4

Ingredients

4 gammon portions, soaked in cold water overnight
Oil, for frying
2 large cooking apples, peeled and sliced
300ml dry cider
1-2 tbsp cornflour, mixed with a little water

For the cauliflower in mushroom sauce

1 cauliflower, broken into florets
Knob of butter
175g button mushrooms
1 tbsp cornflour
300ml single cream
Nutmeg and black pepper

For the sweetcorn fritters

225g flour
Pinch of salt
2 eggs
300ml whole milk
325g can of sweetcorn, drained

Method

For the cauliflower in mushroom sauce, boil the cauliflower florets until tender. Meanwhile melt the butter in a frying pan and fry the mushrooms with a pinch of salt until tender. Stir in the cornflour then mix in the cream, nutmeg and black pepper. Simmer until thickened, then drain the cauliflower and toss with the sauce.
For the sweetcorn fritters, in a bowl mix the flour, salt, eggs and milk, then add the sweetcorn. In a heavy-bottomed frying pan heat a shallow layer of oil until sizzling hot. Drop spoonfuls of the batter into the oil, and fry until golden. Drain on kitchen paper.
For the gammon, heat frying pan and dry-fry the gammon until cooked through.
Meanwhile heat a little oil in another pan and fry the apples until starting to soften. Add the cider and cornflour and simmer until thickened.
Serve the gammon with the cauliflower, sweetcorn fritters and sauce.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.