An ideal autumn starter for two or a light lunch for one. Bringing a mouth watering balance of both sweet and savoury to your taste buds. The crisp and bitter lettuce and the soft plums provide a really tasty contrast; a treat if you have some friends over for dinner.
4 plums, halved and deseeded
80g feta, crumbled with a fork
1 tbsp olive oil
1 tbsp golden syrup
1/4 tsp dried thyme
6-8 little gem lettuce leaves
Crushed black pepper
Preheat the oven to 200°
Place the plums on a baking tray and bake for 10-12 minutes or until blistered and juicy.
In the meantime, take the dish of your choices and distribute the lettuce evenly on the plate.
Now make the dressing by getting a small bowl. Mix the thyme, olive oil and golden syrup thoroughly and keep to one side.
Remove the plums and place on the plate, scatter over the feta, drizzle over the dressing and generously crush black pepper on top.
As we all prepare for our Christmas celebrations. For many of us, a meat dish of sorts takes centre stage at our dining tables. This roast gammon dish brings a combination of both sweet and savoury, showcasing the saltiness that this particular part of meat brings to the table and balancing that savouriness with some tangy sweetness.
900g unsmoked gammon joint, boneless
2 medium size red onions, roughly cut into chunks
12 cloves of garlic, peeled
4 small carrots, peeled and roughly chopped
300ml chicken stock
2 tbsp olive oil
4 dried bayleaves
Ground black pepper
2 tbsp rum
For the glaze:
1 tbsp rum
1 tbsp honey
Preheat the oven to Gas Mark 4.
Remove the gammon joint from its packaging and leave for at least half an hour before starting the cooking process. Use a sharp knife to score the skin.
Put all the vegetables and bayleaves in a roasting tray, pour in the olive oil and fry on the stove on medium heat until lightly browned.
Deglaze with 2tbsp of rum, season with pepper and cook until liquid evaporates on a low heat.
Add the gammon joint, placing it in the centre of the roasting tray. Take the rum and honey glaze and brush on the skin and on the sides of the meat.
Pour in the stock and then bring to a gentle boil.
Move the tray into the oven and bake for half an hour. Then glaze the skin again. Do this another 2 times every 30 minutes (Total cooking time 1 hour and a half).