jazzer

From a James Martin recipe Ingredients For the gammon 2.5kg/5lb 8oz gammon 1 lemon, halved 1 orange, halved 1 apple, halved 1 cinnamon stick 1 onion, halved 2 dried chillies 5 star anise 375g/13oz marmalade 200g/7oz honey 2 heaped tsp English mustard 1 tsp cloves 1kg/2lb 4oz new potatoes 50g/1?oz butter For the parsley sauce 400ml/14fl oz milk 1 onion, halved, each half studded with 2 cloves and 1 bay leaf 50g/1?oz butter 25g/1oz plain flour 50ml/2fl oz double cream squeeze lemon juice small bunch fresh flatleaf parsley, finely chopped sea salt and freshly ground black pepper Recipe tips Method Place the gammon into a large, heavy-based, lidded saucepan with the lemon, orange, apple, cinnamon stick, onion, chillies and 2 of the star anise. Pour in enough water to cover the gammon. Cover the pan with the lid, place onto the heat, bring the water to the boil, then turn the heat down until simmering. Simmer for 2 hours, or until the meat is tender, then set aside to cool in the cooking liquid. Preheat the oven to 230C/210C Fan/Gas 7. In a small pan, heat the marmalade, honey, mustard, the remaining 3 star anise and the cloves in a small pan until the preserves have melted, then stir and set aside. Lift the cooled ham from the cooking liquid and transfer to a roasting tin. Carve the layer of fat on top of the ham in a criss-cross pattern, then spread the marmalade glaze over the top. Return to the oven for a further 20 minutes, basting with the glaze every 5-8 minutes, until the surface of the gammon is golden-brown and just starting to blacken at the edge. Meanwhile, boil the potatoes in a saucepan of salted water for 10-15 minutes, or until just tender, then drain and return to the pan. Stir in the butter to coat, then season, to taste, with salt and freshly ground black pepper. Keep warm. For the parsley sauce, pour the milk into a saucepan and add the clove-studded onion halves. Heat until just simmering, then turn off the heat and leave to infuse for a few minutes. In a separate saucepan, heat the butter until melted, then whisk in the flour until well combined and cook for 30 seconds. Whisk in the infused milk a little at a time, waiting until the sauce thickens before adding each new batch of milk - you should end up with a smooth sauce the consistency of double cream. Stir in the double cream and then cook for further 1-2 minutes. Season with lemon juice, to taste, and salt and freshly ground black pepper, then remove the pan from the heat and stir in the chopped parsley. To serve, pile the buttered potatoes onto a serving platter and place the gammon on top. Pour the parsley sauce into a jug to serve alongside. Carve at the table.

thanks for confirmation

Anyone know if it is back to its normal route along Underhill rd pls?

G?rard Houllier, French football manager and former Liverpool and Aston Villa Manager, aged 73.

Yesterday morning it was still on diversion turning right out of Melford rd into Lordship Lane

Each to their own, I prefer to see what is available rather than what is pulled from the back fridge. Meat will only dry out if it is pre-cut cut and turn over (sale) of stock from the window is slow.

yeah, that's Liberetto, sorry to criticise but never has any meats for sale in the window and no clear pricing. Always wondered how it survived or if it was run as a hobby.

I like to get to know my butcher so they know the type of things they sell which I like and appreciate, who butcher on site and know their meat, are happy to offer advice and suggest alternatives, provides good service, who treat me as an individual and not just another body through the door and can offer reasonable prices. In return I go to my butcher every week and am never disappointed in the service I get from them.

a choice of butchers in no particular order is available; The proud sow, crofton park & dulwich, Scotch meats, rosendale road, Liberetto, woodvale, the butchery, forest hill flock & herd, W buntings, peckham park road, billings in sydenham high street

The apparent P13 "granny wagon". a day in the life or at least a few end to end journeys to show what a useful service it is, when it's not on diversion.

Can't praise the TJ health centre enough, clean, bright, efficient, friendly, kind and helpful. Thank you for what you do every day.

Well folks, guess what, P13 is on diversion yet again with no indication of length of time of the diversion. thanks tfl for that.

Geoffrey Palmer, actor

Update - late morning today in DKH Sainsbury's, stock was OK, biscuit aisle had some bare shelves plus no walnuts. Otherwise had everything needed. Yes and thankfully no queues. Lady on door very nice.