MORE WAYS WITH LEFTOVER HAM
STUFF
into a croissant with plenty of Gruyère (or other leftover cheese) and bake for a few min for an indulgent breakfast. into traditional bubble and squeak, and top with a poached egg for a lazy post-christmas brunch or simple supper.
STIR
into a creamy risotto with some peas from the freezer, buttery leeks and plenty of Parmesan.
3 medium potatoes, skin on and cut into 2cm (¾in) cubes 1 onion, roughly chopped 1tbsp olive oil 400g (14oz) small closed cup mushrooms, halved if large 4 fresh thyme sprigs 250g (9oz) cherry tomatoes 1tbsp wholegrain mustard (optional) 4 large eggs 125g (4oz) cooked ham, shredded Chopped fresh parsley or chives (optional), to garnish
Preheat oven to 200°C (180°C fan) mark 6. In a large non-stick roasting tin (if you don’t have non-stick, line with baking parchment), toss potato cubes, onion, oil and plenty of seasoning. Roast for 20min.
Take tin out of oven, add mushrooms and thyme; toss. Return tin to oven for 25min, or until veg are tender and golden.
Take tin out of the oven again and toss through the cherry tomatoes and mustard, if using. Make 4 spaces among the veg in the tin and crack in the eggs. Return tin to the oven for 8-10min, or until egg whites are just cooked. Top with the ham and herbs, if using, and serve.
PER SERVING 286cals, 19g protein, 10g fat (2g saturates), 27g carbs (6g total sugars), 5g fibre
Let the oven do all the work in this simple but satisfying take on a real British classic.