Mary Berry Cooks Up a Feast by Mary Berry

Author:Mary Berry
Language: eng
Format: epub
ISBN: 9780241430736
Publisher: Dorling Kindersley Ltd

PREPARE AHEAD AND FREEZE

The cassoulet can be made up to the end of step 3 up to 1 day ahead. Alternatively, cook it completely and reheat to serve. Not suitable for freezing.

SMOKY SAUSAGE CASSOULET

g Contents g Main Courses Meat

GLAZED HAM WITH CUMBERLAND SAUCE

Hot or cold, ham is irresistible and perfect for any buffet table. It feeds twice the number when cold because it’s easier to slice thinly. When you’re buying the gammon, ask the butcher if it needs soaking to remove any excess saltiness. If you get it from supermarkets, it is usually presoaked, but always check the label. The Cumberland sauce is also very good with cold meats, turkey at Christmas, and game pie.

Serves 6–12

1.35kg (3lb) joint smoked or unsmoked gammon

1⁄2 onion, cut in half

1 small celery stick, cut into three

1 small bay leaf

50g (13⁄4oz) light or dark muscovado sugar

2 tbsp redcurrant jelly

2 tsp grainy mustard

Serves 12–20

3kg (61⁄2lb) joint smoked or unsmoked gammon

1 onion, quartered

1 celery stick, cut into four

1 bay leaf

100g (31⁄2oz) light or dark muscovado sugar

4 tbsp redcurrant jelly

1 tbsp grainy mustard

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