Quick & Easy

HAM

2016-05-30 - Serves 2 Serves 2

CUBAN PIZZA

1. Preheat oven to 220˚C with two large, rimless baking trays inside.

2. In a small bowl mix 3tbsp tomato puree, juice from ½ a lemon, 1 tbsp Dijon mustard and 2 tsp oregano.

3. Place 2 large ready-made pizza bases on a sheet of baking paper each. Spread tomato mixture over both, with a 2cm border.

4. Divide 50g grated Gruyère cheese, 50g grated mozzarella, 120g torn ham and 50g sliced gherkins between them.

5. Transfer on their baking paper on to the large baking trays in the oven. Bake for 8 min until golden.

HAM AND PEA ROSTIS

1. Cover 125g frozen peas with boiling water for 5 min. Drain and lightly crush.

2. Grate 250g potatoes and squeeze out excess water.

3. Mix potatoes and peas with 1 egg, 1 tbsp plain flour and 100g ham hock or torn ham. Season with pepper.

4. Shape into four rostis, about 4cm thick.

5. Fry for 10 min on each side until golden. Serve with pea shoots and piccalilli.