Heaven in a Pot Recipe

Heaven in a Pot

This one is a special one. My great grandmother, grandmother and mother all made this one for their families and now I do to. In the past I’ve added bits here and there, garlic, EVOO and parmesan on top etc… but the basic way is the best. When my grandma (Guzzy) couldn't afford cream, it would be a dash of milk or no dairy at all.

If I’m feeling like we need a bit of cosiness, it’s cold or someone needs cheering up then this hug in a bowl hits the right spot.

1 Smoked gammon (medium)

1 Small Savoy cabbage / Half a big one (sliced into thumb width strips)

6/8 Medium potatoes peeled (depends how greedy you are)

1 Pork stock cube

2 Onions with a few cloves in (don’t worry if you don’t have cloves)

2 Bay leaves

Small bunch parsley (cut however you like, I roughly chop)

100ml Cream

2tsp English mustard

1tbsp Dijon mustard

1. Put the gammon in a pot, cover with water. Add bay leaf and onion with cloves in. Chop 2 potatoes up and add. Bring up to boil then turn down to simmer for 2-3 hours or until the gammon pulls apart.

2. Remove gammon from pot and chop into large chunks. Leave aside.

3. Chop rest of potatoes into rostie sized chunks and add. Cook for half an hour

4. Add savoy to the pot. Cook for 10 mins

5. Add cooked gammon, cream, white pepper and chopped parsley (small bunch)

6. Serve with French bread with loads of butter on and Dijon/English mustard on the side.

Clams, Raspberries & Dill Recipe

I first ate a version of this at a delicious supper club hosted by our wonderful friend Anna Lounguine. I couldn't get the flavour combinations out of my head, so I recreated it and it’s been a firm favourite for special occasions.

The tartness of the raspberries and the aromatic dill compliment the clams entirely. It’s extremely easy to make too!

Ingredients

1kg of Fresh Clams

4 gloves Garlic grated

50g butter (omit if dairy free)

Small glass of white wine

1 small bunch of Dill roughly chopped

1 punnet of Raspberries

2 tbsp EVOO

1 tbsp Raspberry vinegar, elderflower vinegar or just Cider vin. Whichever you have!

Half a lemon zest & juice

Method

1. Clean those clams (see footnote)

2. In a large saucepan add half the butter followed by the 3/4 garlic and fry for one minute.

3. Add clams and white wine. Steam with lid on until the clams start to open. Gently stir once or twice to move heat around.

4. Remove the clams with a slotted spoon and place in a large bowl. Do not throw the liquid away!

5. Pour it into a small saucepan, being careful to leave the very last bit, which may be sandy. Discard the sandy dregs.

6. Reduce the sauce on a medium-high heat for 2 minutes, add the raining butter and whisk it in.

7. Pour the sauce over your clams.

8. Crush the raspberries into a medium sized bowl and add dill. Add vinegar, EVOO, lemon zest & juice. Mix it together and saeason with salt & pepper to taste.

9. Pour over the clams, gently mixing. Serve and enjoy!

** clam cleaning tips here