Ingredients

600g floury potatoes, like Russet 250g flour 200g polenta 1 large egg 30g chopped dill Salt and pepper 2 butternut squash, peeled and cut into small cubes Drizzle of olive oil Salt and pepper 8-10 blanched asparagus spears 100g parmesan shavings 125ml vegetable stock For the gammon Small gammon joint or ham hock 1½ tbsp Dijon mustard, or English mustard 2 tbsp clear honey

Description

For The GammonPut The Gammon Joint Into A Large Bowl, Cover With Cold Water And Leave To Soak For 24 Hours. Drain Well. Set The Oven To 160°C. Lay A Sheet Of Kitchen Foil In A Very Large Roasting Pan. Lay A Second Sheet Across It, At Right Angles. Sit Th

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