Use up left-over pancakes and cooked ham by transforming them into this comforting cheesy bake. Ready in just over an hour, it makes an easy dinner for four
- Serves: 4 persons
- 1tbsp sunflower oil
- 250g chestnut mushrooms, sliced
- 300g spinach, chopped
- 200g ham, chopped
- 1tbsp Dijon mustard
- ground to make ½ tsp whole black peppercorns
- 100g gruyère, finely grated
- 300ml double cream
- nutmeg, a good grating
- green salad, to serve
Step 1Heat the oil in a non-stick frying pan over a medium-high heat and fry the mushrooms with a pinch of salt for 10 minutes until the liquid has evaporated and the mushrooms have caramelised. Turn down the heat, add the spinach and wilt for 5 minutes before stirring in the ham, mustard, pepper and half of the gruyère. Season.
Step 2Heat the oven to 190C/fan 170C/gas 5. Divide the mushroom mixture between the pancakes and roll up each one. Put them in a 20cm x 30cm baking dish with the open ends facing the longest side. Pour over the cream and scatter over a good grating of nutmeg, the remaining gruyère and some seasoning.
Step 3Bake in the oven for 20 minutes until bubbling and golden on top. Serve with a green salad.