Leek & Celeriac Mash with Apple Sauce Recipe

Our mild-cured, smoked gammon joint is a lovely centrepiece for a gathering. Serve it with buttery leek and celeriac mash and a sharp Bramley apple sauce for a comforting meal with a little contrast on the plate. The sides are straightforward to make while you prepare the gammon.

Ingredients

• 50g butter
• 4 leeks, thinly sliced
• 1 large celeriac, peeled and cut into chunks
• 4 small Bramley apples
• 150ml medium cider or apple juice
• 1 tbsp wholegrain mustard
• A pinch of golden caster sugar
• Salt and pepper, to season

Method

1. Melt half the butter in a large lidded frying pan. Add the leeks, cover and cook over a medium heat for about 10 minutes, stirring occasionally, until soft.

2. Meanwhile, cover the celeriac with salted water in a pan. Bring to the boil and cook for 15–20 minutes, until tender. Drain and roughly mash, then blend until almost smooth. Stir in the leeks and remaining butter, season and keep warm.

3. Put the apples and cider or apple juice in a pan. Cook over a medium heat for about 10 minutes, stirring until the apples break down. Stir in the mustard and a pinch of sugar, then season to taste.

4. Serve the mash and apple sauce alongside your prepared gammon joint.

Adapted from BBC Good Food’s gammon steaks with leek and celeriac mash and apple sauce.