Gammon steaks with pease pudding

Method

1. Mix the gammon steaks with the honey and mustard and season with salt and freshly ground pepper. Marinate in the refrigerator for 1 hour.

2. To make the pease pudding, place the onion, carrot, bay leaf and yellow split peas in a saucepan. Cover with cold water.

3. Bring to the boil and remove any scum from the top.

4. Reduce the heat and simmer for 1 hour or until the peas are tender.

5. Remove the carrot, onion and bay leaf. Puree the peas and then season with salt and freshly ground pepper.

6. Beat in the butter and keep warm.

7. Heat a frying pan, add the butter and then the marinated gammon. Cook on either side for 4-5 minutes until golden brown.

8. Remove the gammon, keeping warm, add the cider to the pan with a bay leaf and cook for 2 minutes.

9. Spoon the pease pudding into the middle of 2 serving plates, top each portion with a gammon steak and pour over the cider sauce.

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Ingredients

2 gammon, leg steaks, each 175g
1 tbsp clear honey
1 tbsp Dijon mustard
1 pinch salt and fresh ground black pepper
25g Butter
250ml cider
1 bay leaf

For the pease pudding:

1 medium onion, halved
1 carrot, cut into 4
1 bay leaf
450g split yellow peas
1 pinch salt and fresh ground black pepper
50g Butter

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