HAM & CHEESE PANCAKE STACK

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.