Name: Boxing Day ham & ricotta bake
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 6 field mushrooms; 1 tablespoon olive oil, plus extra for dressing; flaky sea salt; freshly ground black pepper; 500 gram wholemeal penne pasta; 200 gram leftover champane ham, roughly chopped; 150 gram ricotta cheese; 2 tablespoon pecorino cheese, finely grated; 2 ficelle loaves or small french sticks, sliced; 100 gram red chard (silverbeet); 100 gram red mesclun mix; 1 tablespoon lemon juice; dijon mustard, to serve; Béchamel sauce; 50 gram butter; 50 gram plain flour; 2 cup milk, warmed; 4 tablespoon pecorino cheese, finely grated; 1 tablespoon dijon mustard

Ingredients

6 field mushrooms

1 tablespoon olive oil, plus extra for dressing

flaky sea salt

freshly ground black pepper

500 gram wholemeal penne pasta

200 gram leftover champane ham, roughly chopped

150 gram ricotta cheese

2 tablespoon pecorino cheese, finely grated

2 ficelle loaves or small french sticks, sliced

100 gram red chard (silverbeet)

100 gram red mesclun mix

1 tablespoon lemon juice

dijon mustard, to serve

Béchamel sauce

50 gram butter

50 gram plain flour

2 cup milk, warmed

4 tablespoon pecorino cheese, finely grated

1 tablespoon dijon mustard

Method

1.Preheat the oven to 160ºC. Drizzle the mushrooms with olive oil and season with sea salt and pepper. Roast for about 10 minutes, then slice.

2.To make the béchamel sauce; over a medium heat, melt the butter in a saucepan until bubbling. Add the flour and stir. Allow to cook for 1 minute. Gradually add the milk, stirring constantly until a smooth sauce is reached. Add the pecorino and mustard, and stir until totally combined.

3.Cook the pasta according to the packet instructions. In a large casserole dish, combine the pasta, béchamel, ham, ricotta and mushrooms. Sprinkle with the pecorino and bake for 30 minutes. Serve with bread and salad mix. Drizzle with the oil, lemon juice and mustard.

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Ingredients

Method

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