Gammon Steaks with Parsley Sauce and Mash

• 500 g Yukon Gold potato
• 1 ½ tsp Fine sea salt
• 350 ml Whole milk
• 60 g Unsalted butter
• 360 g Cured ham, gammon steaks
• ½ tsp Black pepper
• 25 g Plain flour
• 1 tsp Dijon mustard
• 1 piece Lemon
• 15 g Fresh parsley

1. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water and add 1 tsp of the fine sea salt. Bring to the boil, then cook for 15 to 18 minutes until very tender.
2. While the potatoes cook, finely chop the parsley and cut the lemon in half. Pat the gammon dry and season with the black pepper. Set a saucepan on the hob ready for the sauce.
3. Heat a large frying pan over medium-high heat and add 20 g of the unsalted butter. Pan-fry the gammon for 2 to 3 minutes per side until golden and heated through. Transfer to a warm plate.
4. In the saucepan, melt 20 g of the remaining butter over medium heat. Stir in the plain flour and cook for 1 minute, stirring, until it smells biscuity but has not coloured. Gradually whisk in 250 ml of the whole milk until smooth.
5. Simmer the sauce for 3 to 4 minutes, whisking often, until thick enough to coat the back of a spoon. Stir in the Dijon mustard, the chopped parsley, and a squeeze of lemon juice. Taste and season with the remaining fine sea salt and more lemon juice if needed.
6. Drain the potatoes well and return them to the hot pot for 1 minute to steam-dry. Mash with the remaining butter and the remaining whole milk until fluffy and smooth. Serve the gammon with the mash and spoon over the parsley sauce.

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