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Gammon with Parsley & Mushroom Sauce

4 gammon steaks
A little oil
Grilled or baked tomatoes for garnish (optional)

For the sauce:
50 g (2 oz) butter
25 g (1 oz) plain flour
600 ml (1 pint) milk
2 tbs Schwartz Parsley
2 tsp Schwartz Onion Minced
1/4 tsp Schwartz Garlic Granules
1/4 tsp Schwartz Ground White Pepper
1 tsp Schwartz Season-All Seasoning Simply Shake Seasoning
175 g (6 oz) mushrooms, wiped and sliced

Brush gammon steaks with oil, snip rind edges at 3.5cm (1'') intervals and either grill or cook in oven at 400F, 200C, Gas Mark 6 for approx. 30 minutes or until the meat is tender, turning once during cooking.

Meanwhile to make the sauce, melt the butter in a saucepan, stir in the flour. Gradually add the milk followed by remaining ingredients. Bring to the boil stirring. Simmer gently for 5 minutes.

Arrange gammon steaks on a serving plate. Cover each with a little sauce. Garnish with the cooked tomato halves. Serve remaining sauce separately.

Not suitable for re-heating or freezing.

Makes 4 servings.

Many thanks to Schwartz for letting us use this recipe.