The sauce Place 25g of butter ... three or four stages Add some chopped parsley, season with sea salt and freshly milled pepper and serve with the boiled ham and poached eggs and carrots.

Meanwhile make the sauce. Finely chop the parsley (by hand or ... 400ml • 14 fl oz of the ham stock and the saffron infusion. Bring the sauce to the boil stirring constantly (using a mini ...

Keep the liquid just below the boil (at a gentle simmer), partially covered with a lid, for an hour. Add the parsley stalks ... are due to serve the ham, make the sauce (timing is not crucial ...

Add the roux to the milk, season with salt, and add the parsley. Bring the sauce to the boil and remove from heat; sauce is ready. Arrange boiled potatoes and ham on a plate, pour over the sauce ...

It is deeply savoury, the green herbal scent of parsley and ... and leave the ham in the cooking liquor – covered – for 20 minutes. 3. Meanwhile, cook the lentils and sauce.

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 ...

Cover with water, bring to the boil and then simmer gently for two hours, topping up the water if needed. To make the sauce ... water from the ham to loosen. Now add the parsley leaves and ...