Tuesday, 30 June 2015

Broad Beans with smoked Gammon

This is the first meal I have cooked this year with home-grown Broad Beans.

Home-grown Broad Beans are not available very often. In my garden I usually only plant one batch, so their harvest season is limited to a couple of weeks, and I never have sufficient quantity to make freezing them a viable option.

My first dish using these beans was a really simple one, making full use of fresh vegetables and herbs. Here we are - Smoked Gammon with new potatoes (home-grown "Annabelle"), peas, carrots and Broad Beans with herbs, all complemented with a Parsley sauce.

I wish I could say that the carrots and peas were homegrown too. They weren't,  but these were:

So were these herbs - Parsley, Mint, Thyme, Chives and Savory.

Cooking this meal was incredibly easy. The Smoked Gammon was wrapped loosely in foil and baked in the oven for 90 minutes and then rested for a further 15 before carving. The potatoes were boiled in water with a few sprigs of Mint added. Once these were well on the way I did the other vegetables. They were all boiled, but added to the pan at different times. I correctly judged that the carrots would take longer to cook than the other two veg, so I put them in about 10 minutes beforehand. Then the peas and beans went in just for about 5 minutes at the end. I also added the Thyme and Savory at this point (leaves only).

The cooked vegetables were drained, decanted to a serving-dish, and smothered in chopped fresh herbs (the softer ones - Mint, Chives, Parsley). The final stage was to add a generous knob of butter and let it slowly melt before gently stirring it in.

Meanwhile, as the meat was resting, I made some Parsley sauce. I used the time-honoured roux method to produce a Bechamel, with flour, butter and milk, adding the chopped Parsley at the end in order to preserve its fresh flavour.

By this time the meat was rested and the butter had melted into the vegetables, so it was just a matter of serving up.

This is it: thinly-sliced roast Smoked Gammon with "seasonal vegetables".

The Gammon was not too smoky, so it did not overpower the rest of the dish, and we were able to enjoy the fresh flavours of the young veg to the full.


  1. It looks lovely. I always regret not growing something when I see other people's havests.

  2. this is perfection... it took me a while to come round to broad beans but I love them now!

  3. That's what we had our beans with - except the parsley has died in the hot weather, so we had chives in our sauce !!

  4. Ok, what is gammon? I'll have to look it up as it is a word I have never heard before. I have never used broad beans before either as I am sure you have heard me say how Phil hates beans but this looks really good to me. Your parsley sauce looks very interesting too. I am not growing a thing this year :( just plain have given up on the garden here but someday I'll have a place where I can have one. I haven't given up totally on that :)

  5. Looks delicious, havn't had broad beans since my childhood but you have tempted me to try them again.

  6. Looks delicious - I think I may be harvesting some broad beans within the next couple of days. I've been feeling them and they do seem to have filled out, more or less. I'll probably start with only a couple just to see.


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