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Gammon Hot-Pot Recipe (With Summer Greens)

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Ingredients

1 large fennel cut into 6 pieces herby tops reserved

6 small turnips peeled

2 kg smoked middle cut of gammon with the knuckle

sea salt and freshly ground black pepper

1 celery heart quartered yellow leaves picked and reserved

400 g new potatoes or bigger potatoes cut into small pieces lightly scrubbed

a few peppercorns

extra virgin olive oil

6 medium carrots scrubbed tops left on if in good condition

4 generous handfuls of summer greens use spinach chard kale or a mixture roughly shredded

6 shallots or 1 large red onion peeled and cut into 6 pieces

a few sprigs of fresh flat leaf parsley leaves picked stalks reserved

a sprig of bay leaves a small bunch of fresh thyme

a good handful of purple sprouting broccoli stalks trimmed

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