Creamy spinach & ham bake

Main courses

  • Serves: 4
  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
Picking the produce in Upton's kitchen gardens © Lucy Harries

Picking the produce in Upton's kitchen gardens

Ingredients

  • 1 lb (450 g) chopped spinach
  • 2 sticks of celery, diced
  • 2 or 3 cloves of garlic, crushed
  • 8 oz (225 g) cooked ham, chopped finely
  • 2 or 3 sprigs of parsley, chopped finely
  • 2 or 3 sprigs of thyme
  • Salt and pepper
  • 1 oz (28 g) butter
  • 2 tablespoons flour
  • ¾ pint (400 ml) milk
  • Pinch of grated nutmeg
  • 2 egg yolks
  • 4 tablespoons double cream

Method

  1. Pre-heat the oven to Gas Mark 3 (170°C/325°F)
  2. Put the washed and drained spinach in a bowl with the celery, garlic, ham and parsley.
  3. Remove leaves from the thyme and add to the bowl with pepper to taste. Mix well.
  4. Heat the butter in a heavy-based pan, add the flour and cook for about 1 minute.
  5. Gradually stir in the milk and bring slowly to the boil, stirring constantly.
  6. Add a pinch of nutmeg and salt and pepper to taste and then simmer for 3 or 4 minutes.
  7. Remove from the heat.
  8. Mix the egg yolk and cream together and stir slowly into the sauce, then fold in the spinach and ham mixture.
  9. Pour into a buttered dish, level the surface, cover and bake for 25 minutes.
  10. Serve hot.