1、Creamy ham, leek & mushroom spaghetti

Creamy pasta needn't be off the menu when you're watching your weight - this one's low-fat

Creamy ham, leek & mushroom spaghetti recipe

Ingredients

Method

Stir in the leeks, 2 tbsp water and some seasoning, cover, then cook for 5 mins over a medium heat until softened. Add the mushrooms and garlic, then cook for 3 mins more. Meanwhile, cook the spaghetti according to pack instructions, then drain, reserving a little of the cooking liquid.
  • Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Add the ham, basil leaves and Parmesan, then toss in the spaghetti.

  • https://www.truecookbook.com/recipe/creamy-ham-leek-mushroom-spaghetti-3128/

    2、Creamy ham & mustard chicken

    Turn chicken or turkey steaks into a freeze-ahead burger to please the family
    Creamy ham & mustard chicken recipe

    Ingredients

    Method

    1. Lightly rub a little oil over each chicken breast. Place between 2 pieces of cling film and bash with a rolling pin until flattened and no more than 1cm thick. Season and place a slice of ham on top of each chicken breast. Mix together the cheese, crème fraîche and mustard and spread over the ham. Cook or wrap well and freeze.
    2. To cook straight away, place the chicken on a lightly greased baking sheet and cook under a medium grill for 7-10 mins until chicken is cooked through and the cheese is bubbling and browned. If the cheese browns a little too much for your liking, simply finish off the cooking in a hot oven.
    3. To cook from frozen, heat oven to 180C/160C fan/gas 4. Place the chicken on a baking tray and loosely cover with foil. Cook for 30 mins, then remove the foil, increase the temperature to 220C/200C fan/gas 7 and cook for a further 25 mins.
    4. If you want the topping golden, flash under a hot grill for a few mins. Serve in a crusty roll with some green leaves, tomatoes and coleslaw on the side.

    3、Leek & mustard vinaigrette with Carmarthen ham

    Chef Stephen Terry showcases the best Welsh ingredients in this prepare-ahead dinner party starter
    Leek & mustard vinaigrette with Carmarthen ham recipe

    Ingredients

    Method

    1. Cut leeks in half lengthways, wash thoroughly, then thinly slice. Heat olive oil in a non-stick pan and add the leeks. Cook quickly over a med-high heat, stirring regularly until the leeks are tender with a little bite and still vibrant in colour, about 5-10 mins.
    2. Remove from the pan and allow to cool to room temperature. Fold in the grain mustard (1 tbsp at a time, to your taste) and chopped chives, and season with a little sea salt. The leeks can be made up to 3 hours ahead and left, covered, at room temperature.
    3. Serve the leek vinaigrette in a small heap on each plate. Then add the ham and 1-2 wedges of cheese. Serve with toasted sourdough bread, if you like.

    4、Ham with boozy cranberry & mushroom sauce

    An easy and decadent way to use up leftover Christmas ham
    Ham with boozy cranberry & mushroom sauce recipe

    Ingredients

    Method

    1. To fry the mushrooms, heat the oil and butter in a frying pan over a high heat until the butter is foaming. Add the mushrooms and fry for 4-5 minutes until they're golden.
    2. To make the sauce, pour in the port or wine to deglaze the pan, then lower the heat and stir in the cranberry sauce until dissolved. Pour in the hot water and fruit juice and sprinkle in the bouillon powder or stock cube. Splash in a spoonful or so of soy sauce and stir well. Turn up the heat and boil the sauce rapidly for a few minutes until it reduces slightly.
    3. Slide in the ham and heat through for a minute or two. Taste for seasoning and serve.

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