Gammon Steak with Parsley Sauce and Mash

• 500 g Yukon Gold potato
• 60 g Unsalted butter
• 350 ml Whole milk
• 20 g Plain flour
• 15 g Fresh parsley
• 2 pieces Cured ham, gammon steaks
• ½ tsp Black pepper
• 1 piece Lemon

1. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water, bring to the boil, then simmer for 12 to 15 minutes until very tender.
2. Meanwhile, finely chop the parsley and cut the lemon in half. Pat the gammon steaks dry and season both sides with a little of the black pepper.
3. Heat a large frying pan over medium-high heat and add 10 g of the butter. Pan-fry the gammon for 2 to 3 minutes per side until golden and heated through, then transfer to a warm plate to rest.
4. In a saucepan over medium heat, melt 30 g of the butter. Stir in the flour and cook for 1 minute, then gradually whisk in 300 ml of the milk until smooth.
5. Simmer the sauce for 2 to 3 minutes, whisking, until thick enough to coat the back of a spoon. Stir in the parsley, squeeze in a little lemon juice to taste, and season with a pinch more black pepper if you like.
6. Drain the potatoes well and return them to the pot. Add the remaining 20 g butter and remaining 50 ml milk, then mash until creamy and smooth.
7. Serve the gammon steaks with the mash and spoon over the parsley sauce. Finish with an extra squeeze of lemon at the table if you like.

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