Ham and Asparagus Gratin

Cook Time 30 minutes

Servings 2


2 large handfuls of gruyere or cheddar

2-3 bunches of asparagus, stalks peeled and trimmed, blanched

4 slices traditional leg ham, sliced into strips


25g butter

25g flour

1½ cups of hot milk

Pinch nutmeg


Preheat the grill element in the oven.

For the béchamel, melt the butter in a saucepan then add the flour and stir to make the roux. Gradually add the milk. Turn the heat up and whisk until the mixture becomes thick. Add a pinch of salt and pepper, nutmeg.

Pour ¾ of the bechamel into a gratin dish and then nestle in the blanched asparagus. Sprinkle over the ham then pour the remaining sauce and the cheese. Place in the oven and grill until bubbly and golden brown.


Sweetcorn & Prawn Soup


Homemade Tim Tams