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@summerchristiee4: it’s a colourful summer 🥝 🥝 🥝 @PEPPERMAYO #peppermayo

Summer Christie
Summer Christie
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Region: GB
Saturday 04 July 2026 20:08:26 GMT
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Comments

louisebrown69
Louise Brown :
I looove this colour on youuu😍🔥
2026-07-04 23:32:41
1
styledbyldx
Lauren Victoria :
Love this
2026-07-04 20:29:07
1
donato.melotti
donato melotti :
amore 😍😍😍🥰🥰🥰😘😘😘
2026-07-04 20:13:14
0
freddy.lv143
Freddy.Lv143 :
💎💎💎
2026-07-05 02:35:27
0
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Other Videos

তুমি অন্য কারো হও সমস্যা নাই, কিন্তু আমি তোমাকে ভালোবাসিনি এই মিথ্যে অপবাদটা অন্তত আমাকে দিয়ো না! 🥀💔#FreeFire #FreeFireBangladesh #ObitoFF #EmotionalStatus #BrokenHeart
তুমি অন্য কারো হও সমস্যা নাই, কিন্তু আমি তোমাকে ভালোবাসিনি এই মিথ্যে অপবাদটা অন্তত আমাকে দিয়ো না! 🥀💔#FreeFire #FreeFireBangladesh #ObitoFF #EmotionalStatus #BrokenHeart
WHISKY & MUSTARD GLAZED GAMMON 🥃 From The Sunday Service — Ep.1. Lovely with a roast, and the leftovers make a cracking sandwich! Ingredients: • 2kg unsmoked gammon joint • 1 onion, quartered • 1 carrot, roughly chopped • 2 celery sticks, roughly chopped • 1 tsp black peppercorns • 2 bay leaves • Water to cover For the glaze: • 2 tbsp Dijon mustard • 3 tbsp honey • 3 tbsp whisky • 2 tbsp soft brown sugar Method: * Put the gammon, vegetables, peppercorns and bay in a large pot. Cover with water, bring to the boil, then cover and gently simmer. Allow roughly 30 minutes per 500g—mine reached around 65°C internally before roasting. * Lift onto a roasting tray and let it cool slightly while you mix the glaze ingredients. * Carefully remove the skin, leaving a thin layer of fat. Score in a criss-cross without cutting into the meat. * Brush generously with the glaze. Roast at 180°C fan / 200°C conventional for 20–30 minutes, basting every 10 minutes, until caramelised and cooked through. * Rest for 15–20 minutes before carving. #ham #glazedham #cooking #sundaydinner
WHISKY & MUSTARD GLAZED GAMMON 🥃 From The Sunday Service — Ep.1. Lovely with a roast, and the leftovers make a cracking sandwich! Ingredients: • 2kg unsmoked gammon joint • 1 onion, quartered • 1 carrot, roughly chopped • 2 celery sticks, roughly chopped • 1 tsp black peppercorns • 2 bay leaves • Water to cover For the glaze: • 2 tbsp Dijon mustard • 3 tbsp honey • 3 tbsp whisky • 2 tbsp soft brown sugar Method: * Put the gammon, vegetables, peppercorns and bay in a large pot. Cover with water, bring to the boil, then cover and gently simmer. Allow roughly 30 minutes per 500g—mine reached around 65°C internally before roasting. * Lift onto a roasting tray and let it cool slightly while you mix the glaze ingredients. * Carefully remove the skin, leaving a thin layer of fat. Score in a criss-cross without cutting into the meat. * Brush generously with the glaze. Roast at 180°C fan / 200°C conventional for 20–30 minutes, basting every 10 minutes, until caramelised and cooked through. * Rest for 15–20 minutes before carving. #ham #glazedham #cooking #sundaydinner
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