Mini Christmas Ham & Sides

While the ham is in the oven, cut the potato (unpeeled) into 3cm chunks. Place the potato in a large saucepan of salted water. Cover with a lid and bring to the boil. Cook until tender when pierced with a knife, 10-15 minutes. While the potato is cooking, using the flat side of a knife, gently crush 1/2 the garlic cloves in their skins. When the potato is ready, drain well and return to the pan 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 potato and crushed garlic evenly over an oven tray lined with baking paper. Roast until golden, 30-35 minutes. While the potato is roasting, trim the green beans. Halve the broccolini lengthways. Finely chop the remaining garlic (or use a garlic press).

Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add 1/2 packet of panko breadcrumbs and cook, stirring, until golden, 2-3 minutes. Add the lemon zest and season with salt and pepper. Transfer to a bowl and wipe out the pan.

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