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Bellaverde Bake

By mustardcomms (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
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  • 2 leeks, cleaned and sliced
  • 1 tbsp sunflower oil
  • 450ml 3/4 pint semi skimmed milk
  • 15g butter
  • 3 tbsp plain flour
  • 1 tsp Dijon mustard
  • 75g mature cheddar, grated
  • 150g piece of cooked gammon or ham, diced
  • 300g cooked potatoes, sliced
  • 200g bellaverde broccoli
  • 15g fresh white breadcrumbs
  • salt and freshly ground black pepper


  • STEP 1
    Heat the oil in a medium pan and saute the leeks for 4 mins until soft. Add the ham and potatoes and saute until heated through. Transfer to a gratin dish add the ham and keep warm.
  • STEP 2
    Bring a large pan of salted water to the boil add the bellaverde spears and cook uncovered for 3 mins. Drain well and add to the gratin dish.
  • STEP 3
    Add the milk to the pan, along with the butter and flour and place over a medium heat. Bring to the boil, whisking with a balloon whisk until a smooth sauce forms. Simmer for 1 min stirring to prevent it sticking. Stir in 50g of the cheese, the mustard and when smooth remove from the heat. Season to taste.
  • STEP 4
    Pour the sauce over the vegetables and ham to coat it evenly.
  • STEP 5
    Mix the cheese and breadcrumbs together and scatter over the sauce coated vegetables. Pop the dish under the grill and cook for a few minutes until the top is golden and crisp. Serve hot.
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