Home
Recipes
sea salt and freshly ground black pepper

Fish recipes

Hake and mushrooms baked in paper

15 minutes

Chilli recipes

Pasta with red pepper, tomato and chilli meatball sauce

30 minutes

Brunch recipes

Potato omelette with smoked salmon trout and creme fraiche

40 minutes

Savoury bake

Roast vegetable and ricotta bake

50 minutes

Chicken recipes

Chicken couscous with coriander buttermilk

20 minutes

Great value

Green bean, pea, baby potato and micro rocket salad with rooibos vinaigrette

20 minutes

Grilled sardines with charred octopus and egg free garlic aioli flatbreads

1 hour 25 minutes

Potato-and-leek rosti with spinach foam

15 minutes

Chops recipes

Pan-fried lamb chops with parsley potato cake

1 hour

Pasta recipes

Seafood pasta salad

15 minutes

Cheese recipes

Avo and halloumi on pumpkin rye

5 minutes

Christmas recipes

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

2 hours, 40 minutes

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

By Abigail Donnelly

Serves 15

Difficulty Easy

Prep Time 10 minutes

Cooking Time 2 hours, 40 minutes

Ingredients

4 kg Woolworths beech-smoked traditional bone-in gammon approximately
6 peppercorns
4 bay leaves
4 onions

For the maple syrup-and-blueberry glaze:

370 g fresh blueberries
5 T treacle sugar
1 vanilla pod, split
2 T water
250 ml maple syrup

For the roast shallots and figs:

500 g French shallots, peeled
40 g butter
1 T treacle sugar
2 T olive oil
Sea salt and freshly ground black pepper, to taste
125 g fresh blueberries
8 fresh figs
125 ml gammon glaze

Method

1. Preheat the oven to 180°C.

2. Fill a large saucepan with water and bring to a simmer, then add the gammon, peppercorns, bay leaves and onions, ensuring the gammon is submerged. Simmer gently for 2½ hours.

3. Remove the gammon from the water and pat dry using kitchen paper. Place on a roasting tray, brush with the glaze (reserve ½ cup) and place under the grill for 10 minutes, or until caramelised and golden brown. Serve with the roast shallots and figs.

4. To make the glaze, heat the blueberries, sugar and vanilla pod in a saucepan and over a high heat for 2–3 minutes. Add the water, then cover and simmer for 1–2 minutes, or until the blueberries burst. Stir in the maple syrup.

5. To make the roast shallots and figs, preheat the oven to 180°C. Toss the shallots with the butter, sugar, olive oil, salt and black pepper and place on a roasting tray. Roast for 20 minutes, then add the blueberries, figs and drizzle over the gammon glaze. Roast for a further 20 minutes.

Cook's note: A delicious bold burst of blueberries and figs adds a wonderful fruity sweetness to the gammon.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

5-ingredient microwave fudge

Hake and mushrooms baked in paper

Pasta with red pepper, tomato and chilli meatball sauce

Potato omelette with smoked salmon trout and creme fraiche

Roast vegetable and ricotta bake

Chicken couscous with coriander buttermilk

Green bean, pea, baby potato and micro rocket salad with rooibos vinaigrette

Grilled sardines with charred octopus and egg free garlic aioli flatbreads

Potato-and-leek rosti with spinach foam

Pan-fried lamb chops with parsley potato cake

Seafood pasta salad

Avo and halloumi on pumpkin rye

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

Ingredients

Method