Boil 900g floury potatoes, cut into chunks, for 15 minutes, until tender. Drain and mash with 2 tablespoons wholegrain mustard, 100ml whole milk and some seasoning. Meanwhile, make up a 25g pack white sauce mix with 300ml whole milk and cook according to pack instructions. Stir plenty of chopped fresh parsley and season. Preheat the grill to medium-high. Season 4 gammon steaks, brush with a little more mustard and grill for 2 - 3 minutes each side, until just cooked. Divide the mash and gammon between plates and pour over the parsley sauce. Serve with peas.
Prior to grilling the horseshoe steak immerse the steaks in boiling water for two minutes pat dry then cook as recipe.
This process will improve their eatability.View more Gammon / Bacon recipes...