Ingredients and method may vary slightly on live TV show
1 tbsp olive oil
2 thick slices of ham
1 shallot finely sliced
100ml Perry cider
150ml double cream
1 tbsp chopped chives
450g King Edward potatoes, peeled and cut into chunks
1 heaped tbsp wholegrain mustard
A splash of milk
Salt and pepper
Make the mash by boiling the potatoes in salted water. Once tender, drain and leave to steam for 2 minutes to get rid off excess moisture. Use a masher or ricer to mash the potatoes then stir in the mustard and butter, adding a splash of milk if needed. You don’t want it to wet so that it can soak up the sauce. Season with salt and pepper and leave to one side.
Heat the oil in a frying pan and fry the ham until golden brown on both sides - then remove from the pan and set to one side and keep warm.
Add the shallot to the pan and cook for 1 minute before deglazing the pan with the cider. Bring to the boil and simmer for a minute before pouring in the cream. Simmer gently for 2 minutes until slightly thickened, then season with salt and pepper and stir in the chives.
Serve the sauce over the warm ham with the mustard mash.