Watch a replay of Rosemary's latest 'Live' Cookalong recipe video below. Try this delicious Seared Gammon with Celeriac Mash & Spiced Pears.
INGREDIENTS | TO SERVE 4
For the Gammon
40g Butter
Rapeseed Oil
700g Slice of Gammon, cut into 4 pieces
Salt & Pepper
For the Spiced Pears
2 large Pears
450ml Red Wine or Water
100g Sugar
2 pieces Orange Peel
1 Star Anise
1 tsp Allspice
1 Cinnamon Stick
Juice of 1 Lemon
For the Celeriac Mash
1 whole medium Celeriac, diced
1 litre full fat Milk
2 diced Potatoes
50g Butter
2 tbsp Double Cream
1 tbsp Wholegrain Mustard
4 tbsp Curly Parsley, finely chopped
Blacker Hall Farm Shop has been a long standing member of the Farm Retail Association (FRA) and we are delighted to be apart of the FRA new partnership with Rosemary Shrager. She will be hosting a live cook along every Saturday evening at 5pm.
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