One-pan ham, spuds and vegetables

There's no need to throw out your Christmas leftovers, give them a makeover instead! The brown butter, or beurre noisette, gives these basic leftovers a truly incredible lift.

By Nici Wickes
  • 20 mins preparation
  • Serves 4
  • Print


  • 3 tablespoon cooking oil
  • 6 small new potatoes, cooked
  • 300 gram ham, pulled into hunks rather than sliced (see note)
  • 200 gram asparagus or beans
  • 125 gram butter
  • 2 teaspoon lemon juice
  • 2 radishes, sliced
  • handful flat-leaf parsley


  • 1
    Heat the oil in a large frying pan to medium-high heat. Add the potatoes, cooking until golden and crunchy in places. Add the ham and cook until browned in places, then add in the asparagus or beans to heat through. Push to one side of the pan and in the space created, add the butter and cook until it melts, foams and turns a nutty golden brown. Add the lemon juice and swirl to combine.
  • 2
    Bring the other ingredients in to get coated in the butter. Season with salt and pepper, then serve with sliced radish and a handful of roughly torn parsley leaves.


To "pull" the meat, use a fork to dig into the meat and tear it so that it breaks away along the grain.

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