PARSLEY SAUCE

25g unsalted butter

15g flour

550ml full-fat milk

25g fresh parsley, stalks removed and chopped

Method

Melt butter in a heavy-based pan and sprinkle over the flour. Stir continuously with a wooden spoon to mix, then cook until the mixture smells nutty.

Gradually pour in the milk, stirring all the time, to make a smooth sauce. Add 290ml of the ham poaching liquid or simply loosen with a water or add more milk, leave to simmer for 12 minutes. Season well with cracked pepper and a little salt, add the parsley and stir to combine.