1 For the Mint Sauce: Chop enough mint leaves to fill the measuring jug to 150ml/ 1/4 pint.

2 Put the leaves and sugar into a jug, spoon on the boiling water, quickly stir and leave to infuse and cool. Stir in the vinegar, mix well and adjust the seasonings to taste, adding more sugar or vinegar to get the right balance.

3 For the Parsely Sauce: Cut the parsley leaves from the stalks and chop very roughly. Melt the butter on a gentle heat and add the parsley.

4 Cook for 20 minutes, stirring now and then until the parsley disintegrates into the butter, turning a dark green. Cook as if for a white sauce. Stir in the flour and stir for a minute or so.

5 Draw off the heat and gradually stir in the milk. Add a small splosh first, stir in thoroughly, add another, stir and continue to make a thick cream. Add more milk, stirring in until smoothly amalgamated.

6 Whiz the whole lot in a processor to get rid of any lumps. Boil the sauce, lower the heat and simmer gently for five minutes. Stir to prevent catching.

7 By now the taste of raw flour should have disappeared but if not, continue, possibly raising the heat a touch. Stir in the cream and simmer for a few more minutes until it is a pleasing pouring consistency. Stir in some lemon juice, taste and adjust the seasoning.

8 If not serving immediately (will reheat, but use before long), spear butter on the tines of a fork and rub on the surface to stop a skin forming.

9 For the Gammon: Place the steaks in a shallow dish and cover with boiling water. Stand for 10 minutes, drain and dry to help remove excessive saltiness. Using a sharp knife, cut little nicks through the fat and skin around the edges to prevent curling up in the pan.

10 Heat the butter and oil in one or two frying pans, depending on how big they are. Fry the steaks on a moderate heat for about three minutes each side, until patched lightly with brown and cooked through. Serve with the sauce.