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Slow cooker honey roast ham with confit potatoes and sprout remoulade
Fruit and vegetables
1kg/1lb 4oz
Charlotte potatoes
, halved lengthways unpeeled
4 fresh
thyme
sprigs
3
garlic
cloves, skin on and bashed
2 small white
onions
, finely sliced
1 sprig fresh
tarragon
5 leaves fresh flatleaf
parsley
3 fresh
chives
, chopped
500g/1lb 2oz
Brussels sprouts
, finely sliced with a mandolin
1 tbsp dried
cranberries
, chopped
Tins, packets and jars
2 tbsp
wholegrain mustard
4 tbsp
mayonnaise
1 tbsp
Dijon mustard
1 tsp
capers
, finely chopped
Cooking ingredients
4 tbsp runny
honey
1 tbsp light
soy sauce
sea salt flakes and freshly ground
black pepper
100g/3½oz
caster sugar
75ml/5 tbsp malt vinegar
splash
white wine vinegar
salt and freshly ground
black pepper
, to taste
25g/1oz toasted
pecans
, chopped
Dairy, eggs and chilled
500g/1lb 2oz duck fat, ghee,
clarified butter
or olive oil, to coat
Meat, fish and poultry
1 smoked
gammon
joint (about 1.8kg/4lb), string removed
Other
2 cornichons, finely chopped
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