Transfer the ham to a warm serving plate, and rest for 20 minutes. Meanwhile make the sauce. Finely chop the parsley (by hand or using a food processor, which makes light work of this).

Add the parsley stalks, then let it cook for a further half hour. • About half an hour or so before you are due to serve the ham, make the sauce (timing is not crucial here; both ham and sauce ...

Season to taste. Add lashings of chopped parsley to the sauce and turn off the heat. Serve the cooked fish on a pile of mashed potatoes with plenty of parsley sauce to pour over the top.

Feed a crowd this Christmas with a festive gammon joint - simply served with a creamy parsley sauce and root veg ... of the cooking water from the ham to loosen. Now add the parsley leaves ...

Drain well. Drain and mash the potatoes, then beat in the milk and low fat soft cheese. Stir in the cabbage and season with salt and pepper. Keep hot. To make the parsley sauce, blend the milk and ...

It is deeply savoury, the green herbal scent of parsley and ... and leave the ham in the cooking liquor – covered – for 20 minutes. 3. Meanwhile, cook the lentils and sauce.