FreeFrom Gammon with green lentils and cabbage
Flavoursome and filling.....
Approx 1 kilo / 2 1/2lb piece of gammon or ham
2 tbsp olive oil
Put the gammon or ham in a saucepan just big enough to hold it. If it is a ham and has skin/rind, wedge it with the skin side uppermost.
Heat the oven to 180c/350F/Gas mark 4.
While the meat is in the oven, heat the oil in a deep an and add the onion and coriander (cilantro) seeds with a pinch of salt. Fry gently for 5–10 minutes or until they are quite soft. Add the lentils and stock, bring to the boil, cover and simmer for 15 minutes then add the cabbage and continue to cook, covered, for a further 10–15 minutes or until both the cabbage and lentils are cooked.
Pile the vegetables onto a serving dish, nestle the ham/gammon in the middle and serve at once.
Serves 4 – per portion
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