Christmas Ham Salad (for when it’s all become too much)

christmas ham salad

Happy Christmas! Full yet? Boxing Day is probably my favourite food day of the year – no pressure, no rules, no timescale (and in my cottage you will now have been wearing pyjamas for about 36 hours), just grazing and making magic happen with leftovers.

This year we’re on quite a frugal budget so we opted for a big smoked gammon on the bone for Christmas dinner, it cost just £10 and will feed us for well over a week. I simmered it in cola and pickling spices for a couple of hours yesterday before glazing it with rose hip jam and a mix of fiery English and sweet wholegrain mustards before blasting it in the oven for 20 minutes to caramelise.

What with the rich indulgence of yesterday still heavy in my stomach I fancied something altogether lighter with at least some sort of nod to freshness and health. I threw together this salad that not only used up some of the ham but also commandeered some of the leftover mustard and dill sauce from our homemade gravadlax to make the perfect dressing.

The sweet and salty smokiness of the ham, the sour cranberries, fiery rocket leaves, earthy crunch of toasted almonds and the drizzle of dill dressing ticks all the right boxes for me with this salad. Pile it high on a platter and let everyone dive in.

Ingredients:

  • rocket leaves
  • cucumber, thinly sliced
  • leftover smoked ham
  • pumpkin seeds
  • dried cranberries
  • orange zest
  • toasted almonds
  • dill and mustard dressing

I used Azelias Dill Sauce recipe as inspiration for my sauce and cobbled one together using what I had to hand:

  • 1 tablespoon wholegrain mustard
  • 1 tablespoon English mustard
  • 1 tablespoon runny honey
  • 2 tablespoons dried dill
  • freshly ground black pepper
  • pinch Halen Môn smoked sea salt flakes
  • roughly 200ml Cotswold Gold rapeseed oil (it’s wonderfully nutty)

Just put the first 6 sauce ingredients into a blender or processor with the sauce attachment fitted and blitz then drizzle in your oil in a slow stream, taste and adjust seasoning and add more fiery English mustard if it needs it.

For the salad:

Just throw everything together and drizzle with the dressing then sit back and drink a nice glass of wine and put your feet up.

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Quince and Vanilla Mulled Wine (the BEST I’ve ever tasted)

quince mulled wine

I’m currently sipping on what is without a doubt the best mulled wine I’ve ever tasted. On Friday night after the Radio Leicester Christmas Food phone-in (you should definitely listen to this on Christmas morning, it’s 2 hours of food chat and festive songs – YES!) we headed back to presenter Ben Jackson’s house for food and drinks. As soon as we arrived he said “right who’s for mulled wine?” ME ME ME!

This was no ordinary British mulled wine though, Ben presented us with a warm glass of Swedish glögg which he had poured over sultanas and whole almonds. I was blown away. It was straight from a bottle bought over from Sweden and it kicked any of our British mulled wines’ asses on flavour without batting a Swedish eyelid.

Ben very kindly gave me a packet of glögg spices that he’s had in the cupboard “for about 4 years”. The Glögg packet contains lots of whole green cardamom pods, loads of cinnamon bark, whole cloves and dried bits of citrus peel. The cardamom is key, lots of it but kept whole in their green pods.

Feeling the need for festive cheer I had a scout for some ingredients in my cupboards to throw in too. Normally I add orange but I didn’t have any, what I did have lots of however was plenty of quinces and lots of vanilla pods. The resulting boozy concoction has blown me away and even Glen, who hates all wine, really likes it (the highest praise indeed). Forget putting sliced oranges in mulled wine, if you can get your hands on the heady scented quince then throw it in there and never look back!

Ingredients:

  • 1 bottle red wine
  • 1 large quince, thickly sliced
  • 25g Glögg spices (whole green cardamom, cloves, cinnamon bark)
  • 2 vanilla pods, sliced lengthways
  • 1/2 a mug of soft brown sugar
  • 2 tablespoons sultanas
  • 2 whole pieces of preserved stem ginger
  • Whole blanched almonds and a few more sultanas to serve.

Simply gently warm everything together on the lowest heat (with a lid on) so everything has time to infuse. Ladle through a tea strainer into glasses that have a few sultanas and whole blanched almonds in the bottom.

Winter Veg and Seed Salad

 

Brighten up your Winter

Brighten up your Winter

Winter and salads shouldn’t be such ace buddies but they get along like a warm cosy house on fire. The fresh winter veg is crisp and refreshing with a nice winter earthiness that is kicked up a notch with bright citrus flavours from jewel-like ruby pomegranate seeds and a squeeze of clementine.

Yesterday morning was spent at a very cold and wet Melton Mowbray cattle market with the very lovely Rupal Rajani from BBC Radio Leicester. Rupal is vegetarian so was obviously delighted (not delighted one little bit – sorry Rupal) when I took her around the game auction. As we walked into the Fur & Feather shed we spotted a man with a huge fluffy grey rabbit sat on a bag of feed. The rabbit was beyond adorable, we both fell in love with it. Just as Rupal was getting her phone out to take a quick pic the man grabbed it, flipped it upside down by the neck, stuffed it in his coat and disappeared out into the rain. As we moved further into the shed people were busy stuffing shot birds from the game auction into carrier bags and holdalls, yeah this wasn’t the nicest place for a vegetarian (again…sorry Rupal).

I’m hoping I made up for all of this by making her a lovely winter salad, just to show that I can cook without the addition of dead animals really.

Ingredients:

  • 1/4 red cabbage, shredded (I use a speed peeler for this)
  • 1/2 red onion, very finely sliced
  • 1 large jerusalem artichoke, pared into wafer thin strips using a speed peeler or box grater if you don’t have one.
  • juice of 1 lemon
  • juice of 1 clementine
  • 1 apple finely sliced into matchsticks
  • 1 pear finely sliced into matchsticks
  • handful pumpkin seeds
  • 1 teaspoon blue poppy seeds
  • chopped fresh parsley ( or mint/coriander/fennel fronds)
  • seeds from 1 pomegranate
  • drizzle of raspberry vinegar
  • sea salt and freshly ground black pepper to taste

Method:

Just combine everything in a big bowl and leave for a minimum of 30 minutes (I leave mine overnight).