Devilled ham with cornichons and cheddar

AT A GLANCE

  • Serves 6 - 8 people

Think of this devilled ham  as a cheat's take on jambon persillade - you get all of the gorgeous piquancy and smokiness without all the hard work. Serve with a wedge of cheddar, cornichons and your favourite bread.

  • 500 gm piece of leg ham, shredded or coarsely chopped
  • 2 tbsp crème fraîche
  • 2 tbsp olive oil
  • 2 tbsp coarsely chopped flat-leaf parsley
  • 1 tbsp white wine vinegar
  • 1 golden shallot, finely diced
  • 2 tsp coarsely chopped thyme
  • Cornichons, vintage cheddar and buttered bread rolls or baguette, to serve
01   Combine ingredients (except cornichons, cheddar and bread) in a bowl, season to taste and press into a jar. Seal and refrigerate for up to 3 days. Serve with cornichons, cheddar and buttered bread.

Topics:

CHEDDAR, CORNICHONS, HAM, SPRING

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

LYNSEY FRYERS AND EMMA KNOWLES

Drinking Suggestion:

PALE, DRY ROSÉ. , suggested by MAX ALLEN

FEATURED IN

Nov 2017

Nov 2017

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