Ingredients

Method

• 1 x 165 g jar cranberry-and-apple jelly
• 1 ready-cooked gammon (about 1.5–2 kg)
• 2 T butter
• 4 Golden Delicious apples, sliced into
• 2 T brown sugar
• 2 ripe avocados, peeled
• 1/3 cup olive oil
• Sea salt and freshly ground black pepper
• 2 x 120 g packs crisp lettuce
• 1 x 350 g pack green beans, blanched
• 1 x 400 g pack organic asparagus, blanched (optional)
• English-mustard mayonnaise, for serving

Method

Ingredients

Preheat the oven to 200°C.
Add the cranberry-and-apple jam to a small saucepan, and reduce over a low heat for 5 minutes, or until a thin syrup forms.
Place the gammon on a tinfoil-lined tray and glaze with the cranberry-and-apple syrup. Roast for 1 hour, or until the fat is golden and slightly crisp.
Melt the butter in a large pan over a medium-high heat. Using a cookie-cutter, cut the apple slices into star shapes. Place in the pan, with the blueberries and brown sugar, and fry until plump and caramelised.
Mash the ripe avocados with the lemon juice, olive oil and seasoning. Toss with the salad leaves, until the latter are coated in the creamy dressing.
Slice the blanched greens in half lengthways and serve with portions of oven-roasted gammon garnished with the caramelised-apple stars and blueberries.
Place the creamy salad leaves in a separate bowl and serve on the side, with ramekins of English-mustard mayonnaise.

Cook’s tip: To make English-mustard mayonnaise, simply mix a little English mustard with ready-made mayo.

Per serving: 4172.3 kJ, 68.4 g protein, 54.4 g fat, 52.2 g carbs