Honey-roast ham and root vegetable hash

Main course: serves 2-3. Total time: 1 hour

Hash can favour potatoes, squashes and, here, some winter root vegetables. Throw in some of that ham sitting on the sideboard, and pepper with a fiery chilli sauce. I find my largest frying pan can only accommodate enough hash for two to three people. If you are more than this, simply use two frying pans and double up.

200g carrots, peeled and diced
200g swede, peeled and diced
200g parsnips, peeled and diced
3 tbsp extra virgin olive oil
1 red onion, peeled, halved and sliced
2 sprigs of rosemary
3 red chillies
4 garlic cloves, peeled
sea salt
3 slices honey-roast ham, cut into broad strips

Place the carrot, swede and parsnip in the top half of a steamer set over about 2cm of simmering water in the lower half and steam for 15 minutes. At the same time, heat the olive oil in a large frying pan over a medium-low heat and sweat the onion for 12-15 minutes, stirring frequently until nicely golden and slightly crisp. Remove the onion to a bowl and reserve until later.

Add the steamed vegetables to the frying pan with the rosemary, chillies and garlic cloves and sautée again over a medium-low heat for about 25 minutes, turning them frequently. Season with salt half way through.

At the end of cooking, add the onions and ham to heat through. Discard the rosemary and garlic cloves and serve. The flesh of the chillies can be eaten, scraped off the skin.