Sunday: Gammon with parsley sauce

Put the gammon in a large saucepan and cover with cold water. Soak overnight, then discard the water and fill up again. Chuck all the other ingredients on top and boil gently for about 45 minutes per kg. Leave it to cool in the cooking stock for about 30 minutes before removing, trimming the excess fat and slicing. Put the slices on a platter, cover with some cooking liquor and foil and keep warm while you finish the sauce.

To make the sauce, melt the butter and then add the flour. It will thicken up. Cook out for at least a minute, taking care that it doesn’t burn and then slowly add the hot cooking liquor and then some milk. Alternate between the two and taste the sauce. The cooking liquor will give you flavour while the milk will give you richness. Allow it to thicken while you whisk gently, getting rid of the lumps. Chop up the parsley and add it at the last minute. Season with lots of black pepper and when the sauce is good and hot, pour over slices of the boiled gammon. Serve straight away with boiled spuds and carrots.