A platter of summer vegetables (carrots, fennel, butternut squash, turnips, peppers), whole garlic cloves and fresh basil, a big glug of olive oil.

Half an hour in a hot oven and the edges of the vegetables are soft and charred.

A kilo of unsmoked gammon, poached for an hour in pineapple juice.
Leave to cool in the stock.
If serving hot, drizzle with maple syrup with a dusting of english mustard powder.

Bake in the oven (with tray of vegetables underneath) until glaze is dark and smokily caramelized; approximately 40 minutes at 180ºC.