Tag Archives: Stew

Variations on a theme…

So you may have seen my earlier post for Baked Ham with Flagolet Beans and Celeriac Mash … Well the combination worked so well I decided on a variation…

There are so many of my favourite earthy vegetables around at the moment that I decided to try out another ham stew but this time with a fresher more vibrant set of flavours.

I was also desperate to try out a celeriac gratin, as the traditional potato version is as close to perfection as a recipe can get and, in my eyes, celeriac is as close to perfection as a vegetable can get… I decided I couldn’t go wrong.

We also had some red peppers in the fridge that were starting to get a little wrinkly (I kept putting off stuffing them with left over butternut risotto) but despite wrinkles usually being the compost calling card for most vegetables peppers can actually improve with a little age, so we roasted them with olive oil until their skins were blackened and stored them in a jar in the fridge to add to soups or stews.. Delicious.

This stew wasn’t as successful as the first (I really missed the beans and the silky creaminess they add to the sauce) but the addition of pumpkin really worked. You also really need the chorizo here (optional in the earlier recipe)  as the whole thing has a peppery, firey, smoky thing going on which is ever so different to the earlier version.

Remember to pre-soak your ham overnight and then bring it up to the boil in clean water before starting.

Ham with Pumpkin, Carrot and Roasted Peppers and a Celeriac Gratin

1.2 kg unsmoked gammon

1 onion, diced

olive oil

4 cloves of garlic, whole

1tsb smoked paprika

4 carrots, sliced into chunks

1 very small pumpkin peeled, de-seeded and cut into chunks

2-4 chorizo sausages sliced into chunks (the uncooked kind, not the pre-cooked slicing kind)

2 red bell peppers roasted in olive oil,  de-skinned and sliced

2 tins tomatoes

Serves 6

Remove the skin from the ham and discard it

Heat some olive oil in a large pan on a medium heat and put the ham in fat-side down and brown it lightly.

Now remove it from the pan and add your chopped onions, turn the heat down and sweat them with the lid on for around 5-10 minutes until soft

When the onions are soft, add the carrot, paprika, pumpkin and chorizo and sautee lightly for another 10 minutes

Make a gap in the vegetables to make room for the ham.

Put the ham in the pan so the fatty side is just poking out at the top and pour in the tomatoes around it.

Put it into the oven for around 45 minutes with the lid on, then another 35 with it off. (If you are making the gratin you’ll need to put this in when you have about 45-50 mins cooking time left)

Celeriac Gratin

2 medium potatoes peeled and sliced very thinly (aim for a 1p thickness)

1/2 a celeriac sliced to the same thickness

2 cloves of garlic also sliced thinly

1/2 tsp dried chilli flakes

A little butter

300ml double cream

Salt and Pepper


Serves 6 (you really don’t need a large portion, it’s pretty rich)

Butter an ovenproof dish around 20cm x 20cm (I used the circular one in the top picture)

Layer the potatoes, garlic, celeriac and chilli flakes until you have filled your dish or run out of ingredients

Now pour over the cream (you want it to be just underneath the top layer, you don’t want it boiling and bubling up over the edges when it’s in the oven),

Now grate over some parmesan and put in the oven with the stew for 45-50minutes or until the vegetables are soft and the top brown and bubbling

Serve the ham cut into slices with the gratin and stew on the side. I served the whole lot with some fresh spinach wilted in butter with a generous grating of nutmeg.



Filed under Baking, Meat, Recipes, Supper, vegetables

Baked Ham with Flagolet Beans and Celeriac Mash

Nothing says Autumn like a hearty stew. Ham is one of my favourite things to cook as it makes for an excellent frugal Sunday lunch dish. Celeriac is in season at the moment and very cheap. It is an excellent (if ugly) ingredient. It is the root of celery and has a lovely subtle celery flavour, it pairs well with potato and can be used to make soup or an amazing gratin with cream and nutmeg (recipe soon!)

Not only is this dish cheap, it is also totally delicious and will last for a lunch then a supper the next day or can stretch, with side dishes (curly kale or savoy cabbage would be good) to feed 6. Brilliant.

The following recipe was inspired by a recipe in one of my favourite cook books, Nigel Slater’s The Kitchen Diaries for Ham with Butter Beans.

I often substitute any bean in a recipe with flagolet as I love their silky texture, light green colour, nutty flavour and how they stand up well to slow cooking . The picture below is courtesy of Delicious Magazine, click here to see their excellent tips on storing, soaking and using beans.

If you do not fancy the mash with this, just double the quantity of beans.

Gammon is the hind-quarters of the pig that typically uses the term ‘ham’. Ham ‘hock’ or ‘hand’ is also referred to as ham but this is the front leg and is normally sold on the bone. This is good for a large carving ham, suitable for Christmas or a big party. Nigel Slater states to use ‘boiling bacon’ in his recipe but I have never known the difference, even my lovely local butcher looked confused and offered gammon. Does anybody know the difference? Do let me know… His boiling bacon recipe does not require pre-soaking whereas I would always suggest this with gammon to rid it of it’s excess salt.

Soak your gammon overnight in water, the next day, put it in fresh water and bring to the boil. Discard water.

If you are using dried beans, soak these overnight too then boil for 1 1/2 – 2 hours until tender…and begin…

Ham with Flagolet Beans and Celeriac Mash

1.5kg unsmoked gammon

olive oil

1 onion, chopped

4 cloves of garlic

1 tsp paprika

optional: 2-4 chorizo sausages sliced into chunks (the uncooked kind, not the pre-cooked slicing kind)

2 or 3 sprigs of thyme

a few carrots or 1/4 of a butternut squash

1 tin or 200g dried  flagolet beans

2 tins chopped tomatoes

Celeriac mash recipe below

Pre heat your oven to gas 4 or 180 degrees

Slice the skin off your gammon (don’t worry if it is uneven) now slice off the fat in one piece leaving a thin layer (you want this to crisp up in the final stage).

Heat oil in large oven-proof pan and add gammon fat, onions and chorizo if you are using it. The chorizo will seep it’s delicious paprika scented oil into the onions.

Peel and chop your carrots or squash into 1cm pieces

Once the onions are softened add thes carrots/squash to the pan with the thyme sprigs and all 4 garlic cloves whole. Stir to coat for a minute.

Remove the gammon fat from the pan and put to one side.

Add flagolet beans chopped tomatoes and 100ml water, stir to combine and bring to the boil.

Now push your gammon down into the bean sauce and tuck the fat in next to it. Put the lid on (or a double layer of foil) and bake in the oven for 1 1/2 hours.

In the last 30 minutes:

Remove from the oven and turn the gammon so the thin layer of fat you retained it visible above the sauce, leave lid off and return to the oven so the sauce can thicken and fat can caramelise.

Make your mash!

Celeriac Mash

You want to make this as you would normal mashed potatoes just use 2/3 celeriac and 1/3 potatoes. I used 1/2 a small celeriac and 2 medium potatoes.

celeriac, peeled and cut into chunks

potatoes, peeled and cut to roughly the same size as your celeriac chunks


salt and pepper

Peel your celeriac . Celeriac has a tough outer layer and you need to remove at least 5mm of the outer flesh to get to the pure white underneath otherwise you will get lumps when you mash. Peel it once, then peel it again.

Put your potatoes in cold water and bring to the boil, then add the celeriac

When both are soft to the point of a knife, drain and mash with butter and salt and pepper.

Serve with thick slices of the ham, and spoonfuls of the bean sauce.


Filed under Baking, Kitchen Tips, Meat, Pulses, Recipes, Supper, vegetables