Poppy O’Toole served up a tasty slow cooker honey roast ham with confit potatoes and sprout remoulade on Saturday Kitchen.

The ingredients for the honey roast ham are: 2 tbsp wholegrain mustard, 4 tbsp runny honey, 1 tbsp light soy sauce and 1 smoked gammon joint (about 1.8kg), string removed.

For the confit potatoes: 1kg Charlotte potatoes, halved lengthways unpeeled, 500g duck fat, ghee, clarified butter or olive oil, to coat, 4 fresh thyme sprigs, 3 garlic cloves, skin on and bashed, sea salt flakes and freshly ground black pepper.

For the pickled onions: 100g caster sugar, 75ml malt vinegar and 2 small white onions, finely sliced.

For the sprout remoulade dressing: 4 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 sprig fresh tarragon, 5 leaves fresh flatleaf parsley, 3 fresh chives, chopped, 2 cornichons, finely chopped, 1 tsp capers, finely chopped, splash white wine vinegar, salt and freshly ground black pepper, to taste.

For the sprout remoulade: 500g Brussels sprouts, finely sliced with a mandolin, 1 tbsp dried cranberries, chopped and 25g toasted pecans, chopped.

See recipes by Poppy in her book titled: Poppy Cooks: The Actually Delicious Slow Cooker Cookbook available from Amazon now.