Ingredients

• 175g (6oz) end pieces of cooked smoked gammon joint
• 75g (3oz) mild Cheddar cheese, grated
• 142ml (5fl oz) fresh double cream
•   parsley, chopped
•   paprika

Method

1. Finely chop the gammon, preferably using a food processor.
2. Transfer to a mixing bowl, grate in the cheese and stir in the cream and plenty of chopped parsley.
3. Season with paprika.
4. Turn into a serving dish, push down well and level the surface.
5. Sprinkle lightly with paprika.
6. Lightly chill. Serve with freshly toasted wholemeal bread fingers.

Notes