TOP Bolton chef Mike Harrison has cooked for the great and the good and now he is sharing some of his most popular recipes with readers.

Each week he will provide a tasty starter, main course or dessert.

So get cooking and if you are particularly pleased with what you produce send a photograph of your dish to features@theboltonnews.co.uk

WHAT would you choose if you had to rustle up a substantial Sunday lunch?

I suppose many people would opt for the traditional meat such as a chicken or roast beef, but only a few would think of roasting a ham, except perhaps at Christmas.

The reason often given for not choosing ham is that it involves too much work.

Well, that’s not so, as you can have a tasty Sunday (or any day for that matter) roast ham with very little work if you stick to this week’s recipe.

You can even save the stock and any trimmings to use to make a great soup by adding about 350g of dried peas which have been soaked overnight.

All that you need to do then is simmer the soup for two-to-three hours.

Serve the soup on a crisp Autumn day with lots of crusty bread.

MAILLE DIJON MUSTARD CRUSTED GAMMON This is a juicy, tender joint of gammon with a mustard crust made with Maille Dijon Mustard tossed green beans. A delightful match of tastes and textures — and the left-over cold gammon can be used to make excellent sandwiches and salads.

Serves 4: 1kg/2/1/4lb smoked gammon joint 1 tbsp Maille Dijon Wholegrain Mustard 2 tbsp dark brown sugar 225g/8oz thin French beans, trimmed 25g/1oz unsalted butter 1 tbsp Maille Dijon Originale mustard Method: Place the gammon joint in a large pan and cover with water. Bring to the boil and then turn down to simmer for around an hour, skimming off any scum. Remove from the pan and leave to cool slightly. Peel away the rind and discard.

Mix the Maille Dijon Wholegrain Mustard and brown sugar, and press on to the exposed fat. Place in a pre-heated oven at Gas mark 6 / 400°F / 200°C for around 15 minutes, until the mustard topping is crusted on to the gammon.

At the same time, cook the beans in lightly salted boiling water until just tender. Drain and toss with butter. Add Maille Dijon Originale Mustard and toss again. Serve with slices of gammon and roasted potatoes.