INGREDIENTS

INSTRUCTIONS

Cut half the potato into chunks. Cook the potato chunks in a pan of
boiling water until tender. Drain. Chop the green ends of the leek and
rinse well.  2 For the Soup: Cut the remaining potato into 1cm cubes.
Heat 25g/1oz  butter in a pan, add the chopped green leek and potato
cubes, stock  cube and 600ml/1 pint boiling water.  3 Thinly slice 1
carrot lengthways on a mandolin and add to the soup  with the pasta and
50ml/2fl oz white wine.  4 Season and simmer until the vegetables and
pasta are tender. At the  end of cooking, stir in the chopped herbs and
serve the soup in bowls.  5 Using a cutter, cut out two discs from the
gammon and chop the  remainder. Place the gammon discs in a shallow
disc, drizzle over the  honey and sesame oil and marinate for a few
minutes.  6 Cut one carrot into very small dice and chop the white part
of the  leek.  7 Heat 1 tbsp olive oil in a frying pan, add the chopped
gammon and  carrots and cook for a few minutes. Add the lentils and
chopped white  leek and cook for a few minutes, until the leeks and
carrots are  tender. Season.  8 Place half the soup powder in a small
pan, add the cream and  50ml/2fl oz white wine and heat. Season. Crush
the boiled potatoes,  add 25g/1oz softened butter, the remaining soup
powder and mustard,  season with pepper and mix together.  9 Heat 2
tbsp olive oil in a frying pan and place two cooking rings  in it. Fill
the cooking rings with the potato mix, flatten down and  cook for a few
minutes on each side, or until golden brown.  10 Heat 1 tbsp olive oil
in a griddle pan, add the gammon discs and  cook for 1-2 minutes on
each side, until cooked through. Place the  potato cakes in the middle
of a plate and top with the gammon discs,  drizzle over the sauce and
spoon the lentil mixture around the edge.  Converted by MC_Buster.  Per
serving: 526 Calories (kcal); 40g Total Fat; (70% calories from  fat);
3g Protein; 34g Carbohydrate; 27mg Cholesterol; 238mg Sodium  Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0  Fruit; 8
Fat; 1/2 Other Carbohydrates  Recipe by: Ready Steady Cook  Converted
by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 925
Calories From Fat: 759
Total Fat: 86.2g
Cholesterol: 148.9mg
Sodium: 174.8mg
Potassium: 779.4mg
Carbohydrates: 39.5g
Fiber: 5.4g
Sugar: 15g
Protein: 4.4g