From Christmas to Boxing Day and from Leftovers to Makeovers…….

Gammon & Mushroom Croissant Bake

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Serves 8

Ingredients:

9 plain butter croissants

400g portabellini mushrooms, sliced

4 sprigs fresh rosemary

Béchamel:

40g butter

40g flour

400ml milk

1 tsp salt

Pinch of ground nutmeg

150g sharp aged cheddar cheese, grated

250g sliced gammon

Olive oil, for cooking

Salt and pepper, to taste

Method:

Preheat oven to 180˚C.

Grease a large ± 22 x 30cm baking dish.

Arrange the sliced croissants on a baking tray.

Bake for 5-8 minutes, until the croissants are lightly toasted.

Heat a drizzle of olive oil in a large frying pan.

Add the mushrooms and rosemary.

Cook the mushrooms until golden brown.

Season lightly and set aside.

For the béchamel:

Melt butter in a medium sized saucepan.

Add the flour and cook the mixture, moving it around the pan with a spatula.

Cook until it smells like biscuits, do not brown.

Switch to a whisk and pour in the milk gradually while constantly whisking.

Cook over medium high heat until it bubbles and thickens.

Season well with salt and nutmeg.

Switch off the heat and add the cheese.

Stir until smooth.

Spoon some cheese sauce onto the greased baking dish.

Add the toasted croissants.

Spoon more sauce in and around all the croissant pieces.

Tuck slices of gammon around the bake.

Add the mushrooms and distribute evenly.

Place in the oven and bake for 15 minutes until bubbling and the tops of the croissants are deeply golden.

Serve with a fresh crack of black pepper and enjoy!