400ml whole milk
6 fresh flatleaf parsley stalks, plus
1 handful leaves, roughly chopped
1 bay leaf
4 black peppercorns
1 large shallot, halved
1 small swede, cut into chunks
500g floury potatoes, cut into chunks
2 tsp Dijon mustard
40g mature Cheddar, finely grated
30g butter, plus a knob for frying
20g plain flour
2 tbsp olive oil
4 gammon steaks, rind snipped
1. In a small pan, bring 350ml of the milk, with the parsley stalks, bay leaf, peppercorns and shallot, just to the boil. Set aside for 15 minutes to infuse, then discard the solids.
2. Meanwhile, put the swede in a pan of cold salted water. Bring to the boil and cook for 5 minutes, then add the potato and cook for a further 15 minutes, until tender. Drain.
3. Mash the root vegetables with a masher. Warm the remaining milk and half the mustard in a pan on the hob, then fold into the mash with the cheese. Season and keep warm.
4. To finish the sauce, melt the butter in a small pan, add the flour and cook for 1 minute. Off the heat, slowly stir in the infused milk and remaining mustard until smooth. Return to the heat for 3-4 minutes, stirring, until thick. Add the parsley leaves. Season.
5. Heat the oil and a knob of butter in a frying pan over a medium-high heat. Cook the gammon for 3 minutes each side. Serve with the mash and sauce.