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Ingredients

• 1 kg joint gammon, or ham hock
• 1.5 tbsp Dijon mustard, or English mustard
• 2 tbsp clear honey
• 2 handfuls cloves

• 3 tbsp olive oil
• 2 butternut squash, peeled, cut into 2cm cubes
• 125 ml vegetable stock
• 125 g mascarpone
• salt and black pepper

• 600 g floury potatoes, such as King Edwards or Maris Piperpreferably Russet
• 1 large egg
• 250 g flour
• 200 g polenta
• 30 g dill, chopped
• salt and black pepper
• olive oil, for drizzling

• 8-10 asparagus
• 100 g parmesan, shavings

Description

Simon Rimmer Combines Traditional English Gammon With Hearty Italian Dill-scented Dumplings And Wintery Butternut Puree

UK TV