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.

 

Chicken and Ham Savoury
Prepares: 4 servings
 
  • Preparation time: 40 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 4 boneless, skinless chicken breasts
  • ¼ onion
  • 1 carrot, cut into large chunks
  • 1 bay leaf
  • 675g (1½ lb) potatoes, cut into even sized pieces (about 5 medium)
  • 115g (4 oz) cooked ham, diced
  • 340g (12 oz) baby spinach leaves, chopped
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 28g (1 oz) flour (3 tbsp)
  • 150ml (5 fl oz) milk (⅔ cup)
  • 150ml (5 fl oz) hot chicken stock (⅔ cup)
  • salt and ground black pepper
  • 150ml (5 fl oz) single/table cream (⅔ cup)
  • 85g (3 oz) Gruyère cheese, grated (¾ cup)

  • Equipment
  • 1.5 litre/2½ pint (6 cup) ovenproof dish


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

  3. 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.

  4. Blanch the potatoes in boiling salted water for 5 minutes. Drain and, when cool enough to handle, dice into 1cm (½ inch) cubes.

  5. 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.

  6. 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.

  7. Pour half the sauce over the chicken mixture. Spread the cubed potato over the top, then spoon the rest of the sauce over.

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

  9. Serve with a salad or seasonal vegetables.

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.

 

Gammon Steak with a Clear Parsley Sauce
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 12 minutes

  • Ingredients
  • 4 tsp oil
  • 2 garlic cloves, crushed
  • 4 gammon steaks
  • 60ml/2 fl oz/4 tbsp white wine vinegar
  • 120ml/4 fl oz/8 tbsp water
  • ground black pepper
  • 4 tsp honey
  • 4 tbsp fresh parsley, roughly chopped

  • To serve
  • 228g/8 oz peas

  • Equipment
  • large heavy-based frying pan/skillet


  1. Method
  2. Put plates in a very low oven to warm.

  3. Remove any rind from the steaks.

  4. Heat 2 teaspoons of oil in the pan over a medium heat, then stir in 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.

  5. 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.

  6. 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.

  7. Pour the sauce over the steaks and sprinkle over the remaining parsley. Serve with the peas and other seasonal vegetables.

 

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
Prepares: 4 servings
 
  • Preparation time: 10 minutes
  • Cooking time: 3 minutes

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


  1. Method
  2. Preheat the grill/broiler to hot.

  3. In a small bowl, mix together the butter, cheese, milk, mustard, Worcestershire sauce, egg, salt and pepper.

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

  5. Put under the grill/broiler until golden brown, about 3 minutes.

  6. Serve garnished with tomato halves.

 

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.

 

Gammon Steak with Roasted Baby Potatoes
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 575g (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


  1. Method
  2. Preheat the oven to 190°C (375°F) (gas 5)

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

  4. 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 cook evenly.

  5. Preheat the grill to high. 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.

  6. While cooking the gammon, also cook the eggs. Take a non-stick frying pan/skillet and grease with butter. Bring some water to the boil in the pan. Reduce the heat to a slow simmer and add the white vinegar (this helps to keep the whites of the eggs in shape). Break the eggs into the pan and poach for about four minutes until the whites are cooked but the yolks are still soft. (Make sure there is enough water in the pan to cover the eggs)

  7. Serve the gammon topped with a poached egg and accompanied with the roasted baby potatoes.

Updated: September 25, 2017