3 Reasons why its heart healthy:
- Opting for reduced fat cheese and milk helps to lower your saturated fat intake. This will help your LDL (bad) cholesterol levels to stay low and keep your heart healthy.
- This recipe is full of vegetables. This will not only help you to reach your 5+ a day goal but will also help to lower your blood pressure, cholesterol and inflammation levels.
- By using ingredients such as wholegrain mustard, this reduces the need and want to add salt into the dish. Salt increases your blood pressure and puts extra strain on the heart to work effectively so by using mustard instead, you are keeping your heart health in check.
Gammon, Leek and Potato Gratin
This delicious recipe is full of fibre and heart healthy swaps. By opting for reduced fat foods, you are helping to protect your heart from diseases.
Servings
2-4
servingsPrep time
20
minutesCooking time
30
minutesIngredients
- Filling
1 x Large white onion, sliced
1 x Large carrot, peeled and sliced in quarters
1 x Large stick of celery, sliced into rounds
1 x Large leek
100 g Asparagus, sliced
100 g Sugar Snap Peas, top & tailed and chopped in half
150 g Frozen peas
350 g Reduced Fat gammon, precooked
- Sauce
500 ml Skimmed/Semi-skimmed milk
3 tbsp Cornflour
2 tbsp Wholegrain mustard (optional)
2 tsp Black Pepper
30 g Reduced Fat Cheddar Cheese
- Topping
2 x Large white potatoes, finely sliced
30 g Reduced Fat Cheddar Cheese
30 g Reduced Fat Grated Mozzarella Cheese
Directions
- Preheat an oven to 200 degrees Celsius.
- Place a large frying pan over a medium-high heat and add the oil. Once the oil has heated up, add the onion, celery, carrots, and leek to the frying pan and cook for 7-8 minutes, until they turn a golden brown.
- Add the asparagus, peas, and sugar snap peas, and cook for another 2-3 minutes. Once cooked, place the vegetable into a baking dish.
- Cut the pre-cooked gammon into cubes and place into the baking dish with the vegetables.
- Place a clean pan to a medium heat, and add the milk. Bring the milk to a simmer, making sure that the milk doesn’t boil.
- In a separate cup, combine the cornflour with 3tbsp of cold water.
- Once the milk is at a simmer, add the cornflour mixture. Constantly stir the milk mixture together, increase the heat to a medium-high heat, and stir until the mixture thickens.
- Once the sauce for the gratin has thickened, add the mustard and cheese until fully incorporated and the cheese has melted. Stir in the vegetables and the gammon and return the gratin filling to the baking dish.
- Thinly slice the potatoes and arrange over the top of the gratin, slightly overlapping. Sprinkle the mozzarella and cheddar over the top of the gratin, and bake for 25-30 minutes, until the cheese is melted and has turned a golden brown. Serve.
