Creamy Baked Noodles Romanoff

Creamy Baked Noodles Romanoff


This is a one dish recipe. It has a creamy noodle base where diced ham, red pepper and peas have been added, then topped with a cheesy breadcrumb crust.


4 servings
  • Preparation time: 25 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 700 ml 24 fl oz good chicken stock (3 cups)
  • 170 g 6 oz medium egg noodles
  • 375 g cottage cheese
  • 1 250 ml container of sour cream
  • ¾ tbsp cornflour/cornstarch
  • 2 tsp freshly chopped basil
  • 1 garlic clove crushed
  • 225 g 8 oz ham, diced (1½ cups)
  • 170 g 6 oz frozen peas (1¼ cups)
  • 1 red pepper deseeded and diced
  • 28 g 1 oz fresh breadcrumbs (½ cup)
  • 28 g 1 oz Parmesan, grated (⅓ cup)

  • You will also need a 2.0 litre 8 cup casserole.

  • Method
  • Preheat the oven to 180°C (350°F) (gas 4)

  • Bring the stock to the boil in a large pan and add the noodles. Cook until tender according to the time recommended on the packet. Once they are tender remove from the heat but do not drain. Then leave to cool a little.

  • This a good time to chop the basil, crush the garlic, dice the ham and red pepper.

  • Next stir in the cottage cheese, sour cream, and cornflour/cornstarch to the noodles and stir. Then add the basil and garlic.

  • Now add the ham, peas, and red pepper.

  • Spoon into the casserole dish.

  • Mix the breadcrumbs and cheese together and then sprinkle over the top.

  • Bake, uncovered, for 30 minutes. The top will be crispy and golden.

  • Let stand for 5 minutes before serving.
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Updated January 12, 2019

Toasted Ham Cheesies

Toasted Ham Cheesies

A really quick tasty snack. Toast is topped with ham and a mixture of grated Cheddar flavoured with mustard and Worcestershire sauce then grilled/broiled until the cheese is golden.

Toasted Ham Cheesies

4 servings
  • Preparation time: 10 minutes
  • Cooking time: 4 minutes

  • Ingredients
  • 40 g (1½ oz) butter (3 tbsp, or ⅜ stick)
  • 170 g (6 oz) Cheddar cheese, grated (1½ cups)
  • 3 tbsp milk
  • 1 tsp English mustard or Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 egg, beaten
  • salt and freshly ground black pepper
  • 4 slices ham
  • 4 slices toast
  • 2 tomatoes, halved

  • Method
  • Preheat the grill/broiler.

  • In a small bowl, mix together the butter, cheese, milk, mustard, Worcestershire sauce, egg, and seasoning.

  • Lay a piece of ham on each slice of toast, then divide the cheesy mixture amongst the four slices.

  • Grill/broil until golden brown on top, about 4 minutes.

  • Serve garnished with a tomato half.
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Updated: November 4, 2018

Gammon Steak with Roasted Baby Potatoes

Gammon Steak with Roasted Baby Potatoes


For that time when you need something quick and simple to prepare, this British favourite fits the bill. A gammon steak, topped with a soft poached egg, and roasted baby potatoes instead of fries, makes for a very enjoyable meal.


4 servings
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 575 g 1 lb 4 oz baby potatoes (about 13)
  • 5 tbsp olive oil
  • 4 garlic cloves
  • salt and freshly ground black pepper
  • 4 gammon steaks
  • 4 eggs
  • 2 tbsp white wine vinegar

  • Method
  • Preheat the oven to 190°C (375°F) (gas 5)

  • Wash the potatoes, cut into 1 inch pieces and place in a large bowl. Add 4 tablespoons of olive oil, garlic cloves, and seasoning. Toss together to coat the potatoes.

  • Tip into a small roasting tin/pan and roast for 30 minutes until the potatoes are tender, turning a couple of times to make sure they brown evenly.

  • Preheat the grill/broiler.

  • Remove any rind from the gammon steaks, then brush with the remaining olive oil. Grill/broil for 3 minutes on each side until they are starting to brown and are crisping at the edges.

  • While cooking the gammon, also cook the eggs. Pour some boiling water into a non-stick frying pan/skillet to a depth of 2.5–3.75cm (1–1½ inches). Gently heat the water so that it produces just a trace of tiny bubbles over the base of the pan. Next stir the white wine vinegar into the water, which will prevent the whites from spreading as they cook.

  • Now, holding the cracked eggs as near as possible above the water, slip them gently into the water and cook for exactly 1 minute to let the eggs settle.

  • Cook for a further 3 minutes, occasionally basting the top of the eggs with the water.

  • Once the eggs are cooked, lift them out of the water with a flat slotted spoon, resting the spoon on a sheet of kitchen paper to absorb any water before slipping the egg off the spoon onto the top of a gammon steak.

  • Serve with the roasted baby potatoes.
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Updated: July 7, 2018

Chicken and Ham Savoury

Chicken and Ham Savoury

An easy one-dish chicken meal. A layer of chunks of chicken and pieces of ham, with baby spinach in a creamy cheese sauce, topped with diced potatoes.

4 servings
  • Hands on time: 45 minutes
  • Cooking time: 40 minutes
  • Ingredients
  • 4 boneless chicken breasts, skins removed
  • ¼ onion
  • 1 carrot, cut into large chunks
  • 1 bay leaf
  • 675 g (1½ lb) potatoes, cut into even-sized pieces (about 5 medium)
  • 115 g (4 oz) cooked ham, diced (¾ cup)
  • 170 g (6 oz) baby spinach leaves, chopped
  • 28 g (1 oz) butter (2 tbsp, or ¼ stick)
  • 28 g (1 oz) flour (2 tbsp)
  • 150 ml (5 fl oz) milk (⅔ cup)
  • 150 ml (5 fl oz) hot chicken stock (⅔ cup)
  • salt and freshly milled black pepper
  • 150 ml (5 fl oz) single/table cream (⅔ cup)
  • 85 g (3 oz) Gruyère cheese, grated (¾ cup)
  • To serve
  • Serve with a salad or seasonal vegetables.
  • You will also need a 1.5 litre (2½ pint) (6 cup) ovenproof dish, greased.

  • Method
  • Preheat the oven to 200°C (400°F) (gas 6).

  • Put the chicken, onion, carrot, and bay leaf into a pan and cover with water. Bring the water to the boil, then cover the pan and gently simmer for 15 minutes. Remove the chicken and discard the water and vegetables.
  • Blanch the potatoes in boiling salted water for 5 minutes. Drain and, when cool enough to handle, dice into 1cm (½ inch) cubes.

  • Dice the chicken and put into a large bowl along with the ham and spinach. Toss to mix, then spread over the base of the ovenproof dish.

  • Melt the butter over a medium heat. Turn the heat down and quickly stir in the flour and mix to a smooth paste.
  • Gradually add the milk and stock, stirring continuously until there is a smooth sauce. Bring to the boil, then reduce the heat and simmer for a further 2–3 minutes, stirring continuously, until the sauce begins to thicken. Remove from the heat.
  • Add the seasoning, cream and cheese and beat well.
  • Pour half the sauce over the chicken mixture. Spread the cubed potato over the top, then spoon the rest of the sauce over.

  • Bake above the centre of the oven for 40 minutes until the potato is tender and has started to brown.

  • Serve with a salad or seasonal vegetables.
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Updated: November 7, 2017

Gammon Steak with a Clear Parsley Sauce

Gammon Steak with a Clear Parsley Sauce


A very quick recipe just right for summer. Gammon steaks are cooked in garlic and oil then covered in a really tasty clear parsley sauce.


4 servings
  • Preparation time: 20 minutes
  • Cooking time: 12 minutes

  • Ingredients
  • 4 tsp oil
  • 2 garlic cloves crushed
  • 4 gammon steaks
  • 60 ml 2 fl oz white wine vinegar (4 tbsp)
  • 120 ml 4 fl oz water (8 tbsp)
  • freshly milled black pepper
  • 4 tsp runny/liquid honey
  • 4 tbsp fresh parsley roughly chopped

  • To serve
  • 228 g 8 oz peas (1½ cups)

  • You will also need a large heavy-based frying pan/skillet.

  • Method
  • Put four plates in a very low oven to warm.

  • Then remove any rind from the steaks.

  • Now heat 2 teaspoons of oil in the pan over a medium heat and stir through the garlic.

  • The steaks will need to be cooked two at a time. Lay the first two steaks in the pan and cook for 3 minutes each side. Remove and transfer to a warmed plate in the oven.

  • Heat the remaining 2 teaspoons of oil in the pan and cook the remaining two steaks. Then transfer to a warmed plate in the oven.

  • Meanwhile, whisk the vinegar with the water, pepper, and honey in a small bowl.

  • Once the steaks are cooked, remove the pan from the heat and add the sauce along with most of the parsley. Stir for 1 minute. The heat of the pan will be enough to heat through the sauce.

  • Pour the sauce over the steaks and sprinkle with the remaining parsley.

  • Serve with peas and other seasonal vegetables.
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Updated: July 27, 2019