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What you need:
1½ kg ham joint ( unsmoked)
1 carrot, roughly chopped
1 celery stick, roughly chopped
1 cinnamon stick
1 tbsp Demerara sugar
For the coleslaw:
½ small red cabbage, finely shredded
2 medium carrots, coarsely grated
1 red onion, finely sliced
1tsp Dijon mustard
1tbsp flat leaf parsley, finely chopped
What you do:
Pre-heat the oven to 190C / 375F / gas mark 5.
Place the ham joint into a large pan and completely cover with water. Now add the carrot, celery, cinnamon and peppercorns.
Bring to the boil, then turn down the heat and simmer for about 1½ hours. Scoop out and white foam the rise to the top.
Pour the cooking liquor out of the pan .
Leave the ham to cool for 10 minutes.
Place the ham into a roasting tin and then cut away the skin leaving a layer of fat.
With a knife score the fat in a criss-cross pattern, then spike all over with the cloves.
In a small saucepan add the honey and Demerara sugar and warm through, pour all over the ham and bake for 25 minutes basting the juices a few times as it cooks.
Meanwhile for the coleslaw quite simply take a large mixing bowl and add the mayonnaise, mustard, parsley, season to taste and mix.
Now add the vegetables and give it all a really good mix up then leave to one side.
Leave the ham to cool before slicing. Serve with the coleslaw.
What you need:
2 tbsp olive oil
500g lean minced beef
1 large onion, finely chopped
1 carrot, peeled and finely chopped
2 celery sticks, finely chopped
4 garlic cloves, crushed
400g can chopped tomatoes
450g jar or carton tomato passata
good pinch of dried oregano, or to taste
grated Parmesan cheese, to serve
What you do:
Heat a wok or large, deep frying pan with the olive oil. Crumble the beef into the pan and stir-fry over a high heat for 2 minutes to break up the meat and brown it.
Add the onion, carrot, celery and garlic. Stir over a medium heat for 1 minute, then add the chopped tomatoes and the passata. Stir well, then add the oregano and seasoning. Cook over a medium heat so that the sauce boils gently, stirring occasionally, for 15 minutes or until thick.
While the sauce is cooking, cook the spaghetti in a pan of salted boiling water for 10 minutes, or according to the pack instructions, until tender with a bite at the centre. Drain and turn into a warmed serving bowl.
Give the sauce one last stir, then pour over the hot pasta.
Toss gently and serve immediately with a little grated Parmesan cheese sprinkled on top.
What you need:
1 celery stick
1 clove garlic
1tbsp olive oil
500g (1¼lb) lamb mince
1tbsp plain flour
1tbsp tomato purée
275ml (9fl oz) meat or vegetable stock
1 bay leaf
1tsp Worcestershire sauce
freshly ground black papper
450g (1lb) potatoes
200ml (7fl oz) milk, hot
50g (2oz) butter
What to do:
Finely chop the onion, carrot, celery and garlic. Then place in a pan with the olive oil and sauté for 5 minutes over a medium heat.
Add the lamb mince and break up well with a wooden spoon; cook until it is browned. Sprinkle in the flour and mix well, add the tomato purée, stock, bay leaf, Worcestershire sauce and pepper, mix well, cover and simmer for 30 minutes, stirring from time to time.
Peel the potatoes and cut into even-sized pieces, cover with hot water and simmer for 20 minutes. Drain when cooked, return to the pan and shake over a low heat to steam off excess moisture.
Remove from the heat and crush with a potato masher until smooth, add hot milk, butter and white pepper and beat until fluffy and well blended.
Heat the oven to Gas 5, 190°C, fan170°C. Remove bay leaf from the meat and place the meat in an ovenproof dish. Carefully spoon the mashed potato onto the mix and use a fork to spread the potato over the top, sealing in the meat and making a stripey pattern.
Place in the oven and bake for 30 minutes until top of the potato is slightly golden.
Try sprinkling some grated cheese evenly over the mashed potato for a change, or chop some parsley and sprinkle over the shepherd’s pie before serving for an attractive finish.