Gammon Steak with Parsley Sauce and Chips

• 500 g Yukon Gold potato
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 45 g Unsalted butter
• 20 g Plain flour
• 350 ml Whole milk
• 1 tsp Dijon mustard
• 15 g Fresh parsley
• 2 pieces Cured ham, gammon steaks

1. Heat the oven to 220°C (430°F). Cut the potatoes into chip shapes, then toss on a baking tray with 1 tsp of the fine sea salt and a pinch of the black pepper.
2. Bake the chips for 30 to 35 minutes, turning halfway, until deeply golden and crisp at the edges. Keep them in the oven while you cook the gammon and make the sauce.
3. Meanwhile, finely chop the fresh parsley. Pat the gammon steaks dry and season lightly with the remaining black pepper.
4. Melt 15 g of the unsalted butter in a frying pan over medium-high heat. Add the gammon steaks and sear for 2 to 3 minutes per side until nicely browned and piping hot through; transfer to a warm plate to rest.
5. For the parsley sauce, melt the remaining unsalted butter in a saucepan over medium heat. Stir in the plain flour and cook for 1 minute, stirring, until it smells biscuity but has not coloured.
6. Gradually whisk in the whole milk until smooth, then bring to a gentle simmer and cook for 3 to 5 minutes until thickened enough to coat the back of a spoon. Stir in the Dijon mustard, then take off the heat and fold through the fresh parsley; taste and adjust with the remaining fine sea salt if needed.
7. Serve the gammon steaks with the chips and spoon over the warm parsley sauce. Grind over a little extra black pepper if you like.

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