Gammon steaks with leek & celeriac mash and apple sauce

• butter↗50g g
• leeks↗4

  thinly sliced

• large celeriac↗1

  peeled and cut into chunks

• small Bramley apples↗4
• medium cider↗150ml ml

  or apple juice

• wholegrain mustard↗1 tbsp tbsp
• golden caster sugar↗pinch of

  pinch of

• oil1 tbsp tbsp
• gammon↗4

  steaks

Step-by-step instructions

1. 1

   Melt half the butter in a large lidded frying pan. Cook the leeks over a medium heat, covered, for about 10 mins until soft, stirring occasionally so they don't catch.

2. 2

   Meanwhile, put the celeriac in a pan, cover with salted water, bring to the boil and cook for 15-20 mins until soft. Drain and roughly mash, then whizz with a stick blender to make an almost smooth mash. Stir in the leeks and the rest of the butter, season well and keep warm.

3. 3

   Put the apples and cider in a pan. Heat for 10 mins on a medium heat, stirring until the apples have broken down, then stir in the mustard, some seasoning and the sugar.

4. 4

   Heat the oil in the pan you cooked the leeks in and fry the gammon steaks on a medium-high heat for 3-4 mins each side. Serve with the mash and apple sauce on the side.