When not treading the boards or appearing on your TV box, my significant other works in commercial kitchens to make ends meet. One of the perks is that he occasionally rescues food that would otherwise be destined for the bin, and this week he brought home a large portion of unwanted cooked gammon.
Of course I’m grateful and it’s a few extra quid saved. But it does somewhat throw my weekly menu plan out of kilter at short notice, so I have to think on my feet. And since I’ve got pie on my mind at any given moment, so it is the case here.
Fresh produce is your best friend when it comes to filling food for next-to-no dosh, so I’m packing out the salty chunks with a leek for sweetness, some apple (always good with pork), and a couple of spuds.
If you’ve any leftover white wine or cider lying around (stranger things have happened), bung a splash of that in – I didn’t. And for the lid, I’m using some natural yoghurt, which I had in anyway for the creation of Bircher muesli.
Prep time: 15 minutes
Cook time: 60 minutes
- 1 leek, sliced
- 2 large potato, cubed
- 1/2 an apple, grated
- Half a mug of peas (defrosted in hot water, then drained)
- 400ml stock (chicken or veg)
- 1tbsp cornflour
- 1tsp wholegrain mustard
- 150g self-raising flour
- 125ml low-fat natural yoghurt
- 3tbsp oil
- Salt and pepper
- Melt the butter in a frying pan over a medium heat, then add the leeks and fry gently until translucent.
- Add the potatoes and apple, and sautée for a few minutes, stirring regularly to avoid catching.
- Add your leftover gammon to the pan little by little, until you’re happy with the meat-to-veg ratio, then add the mustard, peas, cornflour and some of the stock, and combine.
- Transfer to an ovenproof dish and add more stock (you don’t want everything submerged, but nor do you want everything to dry out). You may not need it all, depending on the size and shape of your casserole dish – I’d avoid anything too large and shallow, or tall and deep.
- Combine the flour, yoghurt, oil and some salt and pepper in a bowl using a butter knife. Once together, use floured hands to flatten it into a lid. If it doesn’t quite reach the edges, even better.
- Pop into a pre-heated oven at 200C/395F/Gas Mark 6 for 45 minutes until golden brown.
In truth you could swap the gammon for chicken or turkey leftover from your Sunday roast – in which case I’d swap peas for sweetcorn, and switch out the wholegrain mustard for some sage. Fresh or dried. I mean, by all means use fresh if you happen to have some, but frankly, who does?