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Smoked ham & sweet potato bake
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170ml tub essential Double or Whipping Cream
1 clove garlic, thinly sliced
½ x 180g jar Cooks’ Ingredients Artichoke Purée
400g sweet potatoes, peeled and thinly sliced
½ x 280g jar Cooks’ Ingredients Chargrilled Artichokes, drained, reserving 1 tbsp
90g pack Cooks’ Ingredients Smoked Ham Batons
40g grated Swiss Gruyère
160g Tenderstem broccoli, to serve
Preheat the oven to 200°C, gas mark 6. Place the cream in a jug with 50ml cold water, garlic and artichoke purée and mix to combine.
Grease a 1-litre shallow ovenproof dish with the reserved artichoke oil, arrange a third of the potato over the base of the dish in an even layer. Sprinkle with half the ham batons and artichokes, repeat then finish with the remaining potatoes and pour over the cream mixture. Scatter with Gruyère and bake for 35-40 minutes until tender and golden. Serve with Tenderstem broccoli on the side.
Typical values per serving:
This recipe was first published in February 2019.