FreeFrom Gammon with green lentils and cabbage
Corn, egg, gluten, nightshade, nut and wheat free; can dairy and soya free
Flavoursome and filling.....
Approx 1 kilo / 2 1/2lb piece of gammon or ham
Approx 750ml / 25fl oz oat milk or soya milk
Several large sprigs fresh rosemary or 2 heaped tspn dried
2 tbsp olive oil
1 large onion, peeled and sliced
2 tsp coriander (cilantro) seeds, lightly crushed
200g / 7oz green lentils
700ml / 24fl oz gluten and what free chicken or vegetable stock
approx ½ a large loose leaved cabbage, washed and chopped
freshly ground black pepper
Put the gammon or ham in a saucepan just big enough to hold it. If it is a ham and has skin/rind, wedge it with the skin side uppermost.
Add the rosemary and the milk which should come 2/3 of the way up the meat.
Bring to the boil then reduce the heat and simmer, covered for 45–50 minutes.
Heat the oven to 180c/350F/Gas mark 4.
Remove the gammon/ham from the pan and put it in an oven tray. If it has rind, score this then rub with a little olive oil and salt. If it doesn’t, cover lightly with a piece of foil to prevent it drying out too much.
Bake for 45 minutes.
If there is a rind it probably will not be really crisp in this time, so crisp it carefully under a low grill, taking care that it does not burn.
While the meat is in the oven, heat the oil in a deep an and add the onion and coriander (cilantro) seeds with a pinch of salt. Fry gently for 5–10 minutes or until they are quite soft. Add the lentils and stock, bring to the boil, cover and simmer for 15 minutes then add the cabbage and continue to cook, covered, for a further 10–15 minutes or until both the cabbage and lentils are cooked.
Pile the vegetables onto a serving dish, nestle the ham/gammon in the middle and serve at once.
Serves 4 – per portion
Calories 541 Kcals
16g Fat (4g Sat fat, 8g mono, 2g poly)
36g Carbohydrate of which 10g Sugar
7g Fibre, 2164mg Sodium, 5.5g salt
Good Source: Vitamin B1, B12, B6, Iron, folate
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