Ham and cheese bake with 1 – 2 oregano sprigs, leaves picked (optional), or use thyme, parsley or finely chopped rosemary instead..
- Heat the oven to 180°C fan/gas 6. Heat the oil and butter in a large lidded pan over a medium heat. Add the leek and cook for 5 minutes until softened. Add the garlic and cook for another 2 minutes, then add the greens, herbs (if using), lemon zest and juice along with some seasoning. Cover and cook for 3-4 minutes until the greens are wilted (you may need to add them in batches). Stir in the ham, then transfer to a large casserole or baking dish. Set aside.
- For the béchamel, melt the butter in a large pan over amedium-high heat. Add the flour and cook, stirring, for 1 minute. Whisk in the milk off the heat, a little at a time to avoid lumps, then return to the heat and cook, whisking, until the sauce comes to the boil and thickens – about 6-7 minutes. Remove from the heat and stir in the remaining béchamel ingredients.
- Pour the béchamel over the greens and ham, mixing a little so it sinks into the filling. Put the casserole/baking dish on a baking sheet and bake for 30 minutes until bubbling and golden.
- While the mornay bakes, mixtogether the crushed crisps, nuts and oregano, if using. Sprinkle over the baked mornay just before serving for added crunch.
#AceFoodDesk report …………Published: Dec.29: 2021:
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