So, we had an excellent piece or organic gammon for New Year, and a happy by-product is the lovely salty ham stock from the poaching. Don't throw this out - make it into a soup with red lentils, carrots, celery, swede, leeks and tinned cannellini beans or butterbeans. Allow to cook for a good hour and a half, and you will end up with a thick, sustaining bowl of goodness - a real taste of my childhood! Ignoring the fact that the gammon cost us fifteen quid, this definitely qualifies as an under a fiver dish. You could make it with veg stock, but you won't get the salty hammy earthiness of this version.