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Alnwick stew

Emma Sturgess
Emma Sturgess' tasty layered winter dish from north Northumberland is particularly good served with crusty bread to mop up the delicious juices

Alnwick stew

Method

1. Place the gammon in a large pan of cold water and bring to the boil. Remove the gammon and discard the water.

2. When cool enough to handle, cut the meat into 2cm cubes.

3. Melt the butter in a heavy-based pan.

4. Put half the onions in the bottom of the pan and season with black pepper and a little mustard powder.

5. Layer half the gammon on top, seasoning again, then top with half the potatoes and a bay leaf.

6. Repeat with the remaining ingredients: onions, mustard, black pepper, gammon, potatoes and bay leaf.

7. Pour in enough stock to reach just below the top layer of potatoes. You may not need it all.

8. Bring to the boil and simmer gently for 1 hour until the meat and vegetables are cooked.

9. To serve; spoon into shallow bowls and sprinkle with chopped parsley.

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Serves: 6

Prep: 15 min
Cook: 1 hr 20 min

Ingredients
900g piece gammon
25g Butter
3 Onions, chopped
2 tsp dry English mustard
4 large waxy potatoes, peeled and cut into slices the thickness of a £1 coin
2 Bay leaves
1 litre hot vegetable stock, made with low-salt bouillon powder
handful flat-leaf parsley