Week 46: Gammon Steaks with Parsley (and peas)

Week 46! Welcome to my lovely new followers!  Not party-ish food this week, but I hope you like it all the same 🙂

So this week my lover took a trip out of town for a few days, and as the saying goes while the cat was away this mouse played.  Not with the strumpets of Hammersmith, no this mouse plumped for much more forbidden fruit – pork! My lovers a pork-dodger so I never get it at home 😦

And I’ve had my eye on this recipe for a year. A YEAR!

Gammon is hands down my absolute favourite meat ever – I prefer it to bacon any day of the week – and I think that not being able to cook it makes me yearn for it even more.  This delicious looking dinner is the ultimate in speedy after-work scran, from cooker on to the table in 10 minutes – without using every single utensil and pan you use.

Nigella recommends serving the gammon with marrowfat peas, and then gives alternatives if you can’t bring yourself to eat them. This got me intrigued as I had no idea what a marrowfat pea was, so I got a tin, I’m not proud.  Imagine my delight when I opened the can and found they’re mushy peas before they go mushy! Hurrah! I cooked the peas as instructed on the side of the can, on a low heat with all the juices that come in the can.  I put the pea pan on when I put the frying pan on for the gammon, and kept an eye on it so the peas didn’t boil (but did get piping hot).


For the gammon you will need: garlic oil, 2 gammon steaks (approx 200g each) white wine vinegar, honey, freshly ground pepper, parsley, and a big juicy tin of marrowfat peas.


Heat 2tsp of garlic oil in a largish frying pan (big enough for 2 gammon steaks) and turn the peas on low, and when the oils hot out the steaks in and cook them for 3 minutes each side.  While the steaks are frying mix 2tbsp of white wine vinegar with 4tbsp of water, 2tsp of honey and a load of freshly ground pepper in a bowl of something. Also roughly chop up some parsley.


When the steaks are done take them out the pan and put them onto warmed plates (and turn the peas off) and then pour the vinegary mix in to the hot steak pan, with a load of parsley. Stir and scrape the mix around for a bit until it’s hot-ish and gammon-y and pour it over the steaks. Then drain the peas and serve the illicit gammon-y deliciousness, and for once it looked just like the picture in the book! Hurrah!


This is a genuinely delicious and speedy dinner! The peas might not be the finest of fine dining but they compliment the gammon to a tee, and the vinegar-iness of the glaze goes really well with the natural saltiness of the gammon in a really sly fish-and-chipish way. Did I mention it was delicious?!?



Anyhoo, gammon comes in packs of two and I really want to make it for my lover, cos I just know he’d love it… he’d better!


Nigella Express, by Nigella Lawson (Chatto & Windus 2007 ISBN 9780701181840)

nigella express