Alnwick Stew
Serves 6
Core recipe
900g piece gammon
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 or a stock cube
handful flat-leafed parsley
Place the
gammon in a large pan of cold water and bring to the boil. Remove the gammon
and discard the water.
When cool enough to handle, cut the meat into 2cm cubes.
Spray a non-stick pan with frylight
Put half the onions in the bottom of the pan and season with black pepper and a little mustard powder.
Layer half the gammon on top, seasoning again, then top with half the potatoes and a bay leaf.
Repeat with the remaining mustard and season with black pepper.
Pour in enough stock to reach just below the top layer of potatoes. You may not need it all.
Bring to the boil and simmer gently for 1 hour until the meat and vegetables are cooked.
To serve; spoon into shallow bowls and sprinkle with chopped parsley.
When cool enough to handle, cut the meat into 2cm cubes.
Spray a non-stick pan with frylight
Put half the onions in the bottom of the pan and season with black pepper and a little mustard powder.
Layer half the gammon on top, seasoning again, then top with half the potatoes and a bay leaf.
Repeat with the remaining mustard and season with black pepper.
Pour in enough stock to reach just below the top layer of potatoes. You may not need it all.
Bring to the boil and simmer gently for 1 hour until the meat and vegetables are cooked.
To serve; spoon into shallow bowls and sprinkle with chopped parsley.
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