Gammon Steak with Parsley Sauce and Peas

• 15 g Fresh parsley
• 40 g Butter
• 20 g Plain flour
• 300 ml Whole milk
• 250 g Frozen peas
• 360 g Cured ham, gammon steaks
• 1 medium Lemon
• ½ tsp Black pepper
• ¼ tsp Fine sea salt

1. Finely chop the parsley. Cut the lemon in half and set aside.
2. Make the parsley sauce: melt 20 g of the butter in a saucepan over medium heat, then stir in the flour and cook for 1 minute until it smells biscuity. Gradually whisk in the milk until smooth, then simmer gently for 3 to 5 minutes, whisking, until thick enough to coat the back of a spoon.
3. Stir the chopped parsley into the sauce and season with the black pepper and a squeeze of lemon. Keep the heat low so it stays warm without boiling.
4. Cook the peas in a saucepan of lightly salted simmering water for 3 to 4 minutes until tender. Drain well, then return to the pan and toss with the remaining 20 g butter until glossy.
5. Meanwhile, pan-fry the gammon steaks in a large frying pan over medium-high heat for 3 to 4 minutes per side until golden and piping hot throughout. If the pan looks dry, add a small knob of the butter from the measured amount to help browning.
6. Serve the gammon with the buttered peas and spoon over the parsley sauce. Finish with another squeeze of lemon to taste and a final grind of black pepper.

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