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Gammon and Homemade Spinach Sauce

Gammon and Homemade Spinach Sauce

with couscous with cherry tomatoes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
599 kcal
Protein
: 
46.1g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
  • Soya
  • May contain traces of allergens
Serving amount

120 grams

Baby Spinach

100 grams

Couscous

(Contains: Wheat, Cereals containing gluten May be present: Soya)

2 unit(s)

Garlic

1 unit(s)

Carrot

1 unit(s)

Sweetcorn

1 sachet(s)

Vegetable Stock

1 unit(s)

Shallot

50 grams

Cream Cheese

(Contains: Milk)

300 grams

Gammon Steak

125 grams

Cherry Tomatoes, Red Orange Yellow

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

Energy (kJ)2508 kJ
Energy (kcal)599 kcal
Fat18.4 g
of which saturates8.1 g
Carbohydrate61.3 g
of which sugars13.4 g
Dietary Fiber8.5 g
Protein46.1 g
Salt6 g
Trans Fat0.4 g
Potassium349.2 mg
Calcium63.2 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Sieve
•Immersion blender
•Grater
•Pan with Lid

Cooking steps

Prepare the Couscous
1
  • Boil 200ml water (4P: 500ml | 6P: 600ml) in a pot with a tight-fitting lid.
  • When boiling, remove from the heat, stir in the stock and couscous and cover the pot.
  • Leave aside for 8-10 mins or until ready to serve.
Prep the Veg
2
  • Drain the sweetcorn in a sieve.
  • Halve, peel and chop the shallot into small pieces.
  • Halve the cherry tomatoes.
  • Peel and grate the garlic (or use a garlic press)
  • Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Cook the Spinach
3
  • Place a pot over medium-high heat with a knob of butter and a drizzle of oil.
  • Add the shallot and garlic and fry until softened, stirring occasionally, 4-5 mins.
  • Add the spinach and cook until wilted, 2-3 mins.
  • Blend the cooked spinach with the cream cheese and a splash of water (add more water if required).
  • Season to taste with salt and pepper. Cover to keep warm.
Fry the Veg
4
  • Return the pot to high heat with a drizzle of oil. 
  • Add the sweetcorn, cherry tomatoes and carrot and fry for 5-6 mins.
  • Add a splash of water, cover and cook until the carrots are tender, 2-3 mins.
  • Season to taste with salt and pepper.
Cook the Gammon
5
  • Place a large pan over high heat with a drizzle of oil. Season the gammon with pepper. 
  • Once hot, add the gammon and fry until golden, 2-3 mins each side. IMPORTANT: Wash hands and equipment after handling raw pork. Gammon is cooked when no longer dark pink in the middle.
Divide and Serve
6
  • Fluff up the couscous with a fork and divide between bowls.
  • Top with the pan-fried gammon and veg.
  • Pour the spinach sauce over the gammon. 
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