Serves 4

• 1 tbsp olive oil
• 500g gammon joint
• 1 onion, finely chopped
• 200ml white wine
• 2 tsp chopped thyme
• 2 carrots, diced
• 2 parsnips, diced
• 400g tin butter beans, rinsed
• 400g tin mixed beans, rinsed
• 4 small potatoes, halved
• 200g peas

1. Heat the oil in a large saucepan. Remove any string/packaging from around the ham, put it in the saucepan and cook on both meaty sides, until browned. Remove to a plate.
2. Add onion to the pan and cook for 5 minutes until softened. Return the gammon to the pan, pour over the white wine and allow to sizzle for a few minutes.
3. Add the rest of the ingredients, pour over 400ml water and season. Simmer for 1 hour.
4. Remove the gammon joint, cut off any fatty rind, cut the meat up into pieces and put these back into the stew.
5. Make sure it is heated through and serve.

This is a low fat dish and is very filling. You can serve it with crusty bread to fill it out for 4 people.

The recipe could be transferred to the slow cooker from step 3. Just halve the amount of water added and cook on low for 6 hours or high for 3 hours.

This freezes really well for up to 3 months.