Gammon with mustard mash and parsley sauce

Method

1. Boil 900g floury potatoes, cut into chunks, for 15 minutes, until tender.
2. Drain and mash with 2 tablespoons wholegrain mustard, 100ml whole milk and some seasoning.
3. Meanwhile, make up a 25g pack white sauce mix with 300ml whole milk and cook according to pack instructions. Stir in plenty of chopped fresh parsley and season. Preheat the grill to medium-high.
4. Season 4 gammon steaks, brush with a little more mustard and grill for 2-3 minutes each side, until just cooked.
5. Divide the mash and gammon between plates and pour over the parsley sauce. Serve with peas.