Amazing English Hot-Pot: Summer Greens & Flaked Gammon Recipe

english hot-pot of amazing summer greens and flaked gammon

English Hot-Pot of Amazing Summer Greens & Flaked Gammon.

I love this old-school English dish because it’s good value, simple to make and tastes absolutely delicious. All you have to do is spend 5 minutes getting everything prepared and then you can let your oven or hob do the work for you! If you can get your gammon with the bone in it, your broth will be tastier.

• 2kg smoked middle cut of gammon, with the knuckle
• a sprig of bay leaves a small bunch of fresh thyme
• a few sprigs of fresh flat-leaf parsley, leaves picked, stalks reserved
• a few peppercorns
• 6 medium carrots, scrubbed, tops left on (if in good condition)
• 1 large fennel, cut into 6 pieces, herby tops reserved
• 6 shallots or 1 large red onion, peeled and cut into 6 pieces
• 1 celery heart, quartered, yellow leaves picked and reserved
• 400g new potatoes (or bigger potatoes cut into small pieces), lightly scrubbed
• 6 small turnips, peeled
• sea salt and freshly ground black pepper
• 4 generous handfuls of summer greens (use spinach, chard, kale or a mixture), roughly shredded
• a good handful of purple sprouting broccoli, stalks trimmed
extra virgin olive oil

main courses | serves 6 to 8

Put your gammon into a large deep pot, cover with water and place over a medium heat. As soon as the water comes to the boil, drain the gammon and discard the water – this will get rid of any excess salt in the meat. Tie the bay, thyme and parsley stalks together in a little bunch.

Put the gammon back into the pot with the herb bunch and peppercorns. Cover with enough water to submerge the gammon. Bring to the boil, then reduce the heat and simmer very gently for around 1½ hours. Add the carrots, fennel, shallots, celery, potatoes and turnips to the pot, season and bring back to the boil. Simmer for about 45 minutes until cooked.

Remove the gammon and vegetables from the pot using a long pair of tongs or a slotted spoon and keep to one side in a large deep warm dish while you cook the greens. Add the shredded greens and broccoli to the pot and bring the stock back to the boil. Cook for 5 minutes until tender.

Check the seasoning of the boiling stock, then remove the greens and broccoli to the warm dish. Pull the meat apart using two forks, then take the bowl to the table, divide the meat and vegetables between your serving bowls and ladle over plenty of broth. Scatter over the reserved fennel tops, parsley leaves and celery leaves and drizzle over some good extra virgin olive oil. Lovely with a little bit of English mustard on the side.

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