I rely on a Sunday Lunch roast meat to deliver more meals for the coming week. Chicken is my go-to because it’s so versatile and I get golden stock out of it too. But I love gammon because anything with ham in it is great in my book. A joint of gammon is still relatively cheap and yields a lot of protein that I can turn into 12 portions for the week. The video shows you how I go from one joint to 12 portions and the individual recipes are listed below.

A 1.3kg joint of gammon will yield about a kilogram of cooked meat.

INGREDIENTS
1.3kg smoked or unsmoked joint of gammon
a few cloves of garlic
a bay leaf
a sprig or two of rosemary and thyme
a couple of tablespoons of marmalade
a couple of teaspoons of mustard

• Remove all the packaging and place in a roasting tin on top of the herbs then cover in foil and pop into a pre-heated 160°C Fan oven (180°C regular) and roast for 50 minutes.
• Mix together the mustard and marmalade. Take the gammon out and remove the foil then baste with the glaze and return to the oven uncovered. Roast in the middle or low oven for another 20 minutes or until the internal temperature is 75° then rest for at least 20 minutes.
• Carve and serve half the meat (approx. 500g) with mash, veg and gravy

Gammon Carbonara

INGREDIENTS
serves 2 adults and 2 kids
300g chopped gammon ham
3 large egg – 1 whole and 2 just yolks
75g parmesan (more to finish if desired)
black pepper
olive oil
320g linguine

• Whisk together one whole egg and 2 extra yolks with the grated parmesan and set aside.
• Get the pasta going in boiling water.
• Chop the ham then fry in some olive oil to add colour and texture.
• Gradually add one ladle of pasta water to the egg mixture to stop it curdling when you add it to the pasta.
• Drain the pasta then add the ham, black pepper and egg mixture and stir gently but continuously until the pasta has soaked up the sauce.
• Serve with more parmesan and black pepper if desired.

Gammon and Leek Pasty

INGREDIENTS
serves 2 adults and 2 kids
200g chopped ham
1 leek
2 tbsp butter
2 tbsps plain flour
250ml milk
1 tsp English mustard
75g grated mozzarella
1 sheet puff pastry
either milk or egg yolk to seal and glaze

• Pre-heat the oven to 200°C Fan (220°C regular)
• Chop the ham and fry over a medium high heat in the butter until the meat has some colour then add the leeks and cook until they soften.
• Sprinkle over the flour and stir to combine then cook for a minute before gradually adding the milk and stirring until smooth.
• Add the mustard and stir then add the mozzarella and stir – it should be very thick.
• Divide the puff pastry sheet into 8 equal pieces.
• Divide the mixture between four of the pastry pieces then brush the edges of the pastry with milk or egg before topping with another piece of pastry.
• Go round the edges of the pastry with a fork to seal then brush over completely with milk or egg yolk mixture before baking in the oven for 30 minutes.