Mini Christmas Ham

While the ham is in the oven, cut the potatoes into 3cm chunks. Place the potatoes in a large saucepan of salted water. Cover with a lid and bring to the boil. Cook for 10-15 minutes, or until tender when pierced with a knife. While the potatoes are cooking, using the flat side of a knife, gently crush 1/2 the garlic cloves leaving them in their skin. Drain the potatoes well, return to the saucepan with the crushed garlic cloves, remaining rosemary and 1/2 the butter. Season generously with salt and pepper and toss in the pan to rough up the edges.

Spread the potatoes evenly over an oven tray lined with baking paper. Roast for 30-35 minutes, or until golden.

While the potatoes are roasting, trim the green beans. Trim the woody ends off the asparagus (about 3cm). Finely chop the remaining garlic (or use a garlic press). Zest the lemon to get a generous pinch, then slice in half. Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the panko breadcrumbs (see ingredients list) and cook, stirring, for 2-3 minutes or until golden. Transfer to a medium bowl with the lemon zest and combine well. Season to taste with salt and pepper and set aside.

When the potatoes have 10 minutes cook time remaining, wipe out the frying pan and return to a medium-high heat with the remaining butter and a drizzle of olive oil. Add the green beans, asparagus and a dash of water and cook for 5-6 minutes or until just tender. Add the remaining garlic and cook for 30 seconds or until fragrant. Remove from the heat, add a squeeze of lemon juice and season with salt and pepper.