Ingredients

Ingredients For the pease pudding

• 300g/10oz dried yellow split peas

• 50g/2oz butter

• 1 onion, roughly chopped

• ½ tsp dried thyme

• 1 bay leaf

• 1 tsp sea salt flakes

• ½ tsp finely grated nutmeg

• 1 free-range egg, beaten

• freshly ground black pepper

For the gammon

• 1kg/2¼lb smoked or unsmoked gammon joint, tied

• 1 medium onion, peeled

• 4 cloves

• 1 large carrot, roughly chopped

• 2 celery sticks, roughly chopped

• 2 bay leaves

• 10 black peppercorns

For the mustard sauce

• 25g/1oz butter

• 25g/1oz plain flour

• 300ml/10fl oz ham stock (from cooking the gammon)

• 1 tsp English mustard

• 1 tsp wholegrain mustard

• 5 tbsp single cream

Description

Pease Pudding Complements The Saltiness Of Gammon Perfectly In This Classic English Dish.

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