Style at Home (UK) - - Healthy Option -

Takes 10min serves 4

100g bag baby spinach leaves Pack 8 but­ter­milk pan­cakes 4 slices cooked ham 100g Ched­dar, grated ½tbsp olive oil 1tbsp frozen chopped shal­lots 100ml dou­ble cream 1tsp whole­grain mus­tard 1tsp Di­jon mus­tard

1 Pre­heat the oven to 200°C/fan 180°C/ Gas 6. Put the spinach into a pan with a splash of wa­ter. Cover and cook over a low heat un­til it has wilted. Let it cool slightly, then squeeze out all the wa­ter. 2 Put the pan­cakes on a bak­ing tray, di­vide the spinach be­tween 4 of them and top each with a slice of ham and grated cheese. Warm in the oven for 5min, or un­til the cheese has melted. Heat the oil in a pan and cook the shal­lots for 1min. Stir in the cream and mus­tards, sea­son gen­er­ously and gen­tly warm. 3 Lay a pan­cake on top of each cheese pan­cake and serve with the sauce on the side.

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