ingredients

500g un-smoked gammon stake

1tbsp sunflower oil

1 med onion, chopped

1 Chicken stock cube dissolved in

700ml hot water

1 large potato and 1 sweet potato, peeled and cut into small cubes

326g sweetcorn

2tbsp chopped parsley 

150ml pot of single cream 

method

• Remove fat from gammon. Cut the meet into small cubes. 
• Heat the oil in a large pan and cook gammon on a medium heat for 4-5 minutes (until cooked).
• Remove the gammon leaving the fat in the pan (put to one side)
• Add the onion to the pan and cook over a lowheat until soft and translucent
• Add the stock, potato and sweet potato. Cover and bring to the boil and then simmer gently for 15-20 minutes -until tender.
• Remove a third of the potato and onion with a draining spoon, then puree with a little of the cooking liquid with a hand blender
• Return to the pan with the gammon and sweetcorn cover and simmer for 5 minutes.
• Add the parsley and cream, season and reheat