Garlicky fondant potatoes
These make a delicious change to steamed or boiled potatoes - they can be made ahead and finished on the stove top
Ham & veg crumble
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 100g butter
- 2 leekschopped
- 3 carrotschopped
- 3 parsnipschopped
- ½ celeriacchopped
- 200g plain flour
- 500ml hot chicken or vegetable stock
- 400g cooked hamcut into chunky slices from a joint, then shredded
- 200g tub low-fat crème fraîche
- 2 tbsp wholegrain mustard
Nutrition: per serving
- kcal757
- fat37g
- saturates20g
- carbs63g
- sugars17g
- fibre17g
- protein34g
- salt4.6g
Method
step 1
Melt 2 tbsp butter in a large frying pan, chop the remaining butter into small chunks and put in the fridge. Add the leeks, carrots, parsnips and celeriac to the pan with a splash of water, season, cover with a lid and cook for 10-15 mins, stirring now and then, until the veg is beginning to soften.
step 2
Stir in 2 tbsp plain flour, then add the stock bit by bit, stirring as you go, until all incorporated and smooth. Cover with a lid and simmer for 20 mins until the vegetables are tender.
step 3
Heat oven to 220C/200C fan/gas 6. Add the ham, all but 2 tbsp of the crème fraîche, and the mustard, season with plenty of black pepper and transfer to an ovenproof baking dish. Put the remaining butter and flour in a bowl and season. Rub together with your fingers to a fine crumbly texture. Add the remaining crème fraîche and mix with a cutlery knife until the crumble clumps together in places. Sprinkle the crumble mixture over the filling, then bake for 35-40 mins until crispy and golden on top.
