Ham and sprout risotto
Melt 20g butter with 2 tbsp olive oil in a large, heavy-bottomed saucepan over a medium heat. Add 1 finely chopped onion, 2 crushed garlic cloves, 100g leftover cooked ham and a handful of leftover Brussels sprouts. Cook for 5-6 minutes until the onion is translucent and the ham is heated through. Add 300g Arborio rice and cook for 1-2 minutes, stirring constantly to coat with oil and butter. Add 150ml white wine and keep stirring until the liquid has been absorbed. Add 600ml hot chicken stock to the pan a ladleful at a time. Keep stirring until each ladleful has been almost completely absorbed before adding the next one. After 20 minutes the rice should be soft but each grain should retain some bite in the centre. Remove from the heat and vigorously stir in 20g butter and 60g grated Parmesan. Taste and season with black pepper. Garnish with extra grated Parmesan and serve immediately.
Ham and cheese croquettes
Makes around 20
Melt 2 tbsp butter in a saucepan over a medium heat. Add 2 tbsp flour and whisk to combine. Cook, whisking, for one minute. Pour in 240ml milk and cook, still whisking, until thickened. Stir in 120g grated Cheddar until melted. Add 2 large handfuls of diced leftover cooked ham. Remove from the pan and spread over a plate. Cool to room temperature, then place in the fridge for 30 minutes. In a small bowl, beat 1 egg with 1 tbsp water. Place 70g flour in a second bowl and 150g breadcrumbs in a third. Stir 1 tbsp chopped parsley into the breadcrumbs. Scoop out about one tablespoon of the cheese mixture and roll into a small croquette. Continue with the rest of the mixture. Heat a deep-fat fryer or about 5cm of oil in a saucepan. Working in batches, coat the croquettes in flour, then egg, then breadcrumbs and deep-fry for 3-4 minutes until browned on all sides. Remove and drain on kitchen paper. Serve with tomato chutney.
Savoury bread pudding
Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease a baking dish with butter. Cook 300g broccoli in salted boiling water for four minutes, then drain. In a bowl, whisk together 350g milk and 6 eggs. Add 3 crushed garlic cloves, 1 tsp dried oregano, ½ tsp dried chilli flakes and some black pepper. Tear 400g stale ciabatta bread into bite-sized chunks and place in the prepared baking dish. Add the broccoli and pour over the egg mixture. Scatter over 100g cooked cubed ham. Finish with 70g grated Parmesan. Bake for 45 minutes until the mixture is set in the middle and golden and crispy on top.
Croque Madame muffin cups
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Cut the crusts off 6 slices of white bread, then flatten with a rolling pin. Slice each piece in half and press into the bottoms of a 12-hole muffin tin to form cups. Place into the oven for 4-5 minutes to dry the bread out, but don’t let it brown. Melt 45g butter in a saucepan over a medium-high heat. Stir in 1½ tbsp flour until a paste forms. Whisk in 150ml milk for one minute until the sauce thickens. Add another 150ml milk with 2 tsp Dijon mustard, a pinch of nutmeg and some salt and pepper. Keep whisking for two minutes until the sauce is around the consistency of ketchup. Remove from the heat and let cool for five minutes, then stir in 80 grated Gruyère. Brush melted butter around the edges of the toast cups. Divide 100g cooked ham between the toast cups, then carefully crack a small egg into each one. Top with a spoonful of cheese sauce, then sprinkle each with a pinch of grated cheese. Bake for 18-25 minutes depending on how well you like your eggs cooked. Rest for five minutes, then sprinkle with parsley and serve immediately.
Preheat the oven to 200˚C/180˚C fan/gas mark 6 and grease a 23 x 33cm baking dish with butter. In a large bowl, combine 2 large handfuls of cooked cubed ham, 400g fresh pineapple chunks, 450g cooked penne, 950ml tomato sauce, 120g grated Mozzarella, ½ tsp dried oregano and some salt and black pepper. Stir together to coat everything in the tomato sauce. Transfer to the prepared baking dish. Top with 120g grated Mozzarella and then scatter over 120g breadcrumbs. Melt 30g butter and drizzle over the top. Bake for 20 minutes until golden brown. Allow to sit for five minutes, then serve.