Gammon with parsley and mushrooms

Ingredients

• 4 gammon steaks

• A little oil

• Grilled or baked tomatoes for garnish (optional)

For the sauce

• 50 g (2 oz) butter

• 25 g (1 oz) plain flour

• 600 ml (1 pint) milk

• 2 tbs Schwartz Parsley

• 2 tsp Schwartz Onion Minced

• 1/4 tsp Schwartz Garlic Granules

• 1/4 tsp Schwartz Ground White Pepper

• 1 tsp Schwartz Season-All Seasoning Simply Shake Seasoning

• 175 g (6 oz) mushrooms, wiped and sliced

Method

• Brush gammon steaks with oil, snip rind edges at 3.5cm (1'') intervals and either grill or cook in oven at 400F, 200C, Gas Mark 6 for approx. 30 minutes or until the meat is tender, turning once during cooking.

• Meanwhile to make the sauce, melt the butter in a saucepan, stir in the flour. Gradually add the milk followed by remaining ingredients. Bring to the boil stirring. Simmer gently for 5 minutes.

• Arrange gammon steaks on a serving plate. Cover each with a little sauce. Garnish with the cooked tomato halves. Serve remaining sauce separately.

Not suitable for re-heating or freezing.