Ham and Roast Vegetable Bake

Something hearty and filling, ideal for those cold winter evenings when the fire has been lit and the curtains drawn. It can be prepared well ahead of time and placed in the oven to cook while you are watching the 6 o’clock news.



2 medium potatoes, scrubbed and diced.

6 baby beetroots.

1 large capsicum, seeded and chopped.

Salt to taste.

¼ cup olive oil.

1 cup cauliflower florets.

1 cup broccoli florets.

1 sprig rosemary, leaves stripped and finely chopped.

Freshly ground black pepper to taste.

1 cup finely chopped smoked ham.

50g butter.

3 tblsp plain flour.

1 ½ cups milk.

1 ½ cups grated cheese.



Preheat the oven to 200°C. Prepare the potatoes, beetroot and capsicum and place together in a bowl. Add the oil and salt, toss well and transfer to a roasting dish. Roast for 20 minutes, remove from the oven, toss well and return to the oven for a further 20 minutes. Remove from the oven, top and tail the beetroot and rub off the skins then place all the vegetables back in the bowl.

Place the cauliflower and broccoli in a small pan of salted water, bring to the boil and cook for 2-3 minutes. Remove from the heat, drain and add the vegetables to the potato mixture. Toss together well and transfer to a baking dish. Sprinkle with the rosemary and the pepper and then the ham.

Melt the butter in a small pan over a medium flame. Stir in the butter and when it finishes foaming, pour in the milk, stirring constantly. Bring to the boil and simmer for 3-4 minutes to cook off the floury taste then remove from the hob and beat in the cheese. When a smooth mixture has been obtained, pour the cheese sauce over the vegetable and ham mixture, ensuring that it is fully and evenly covered. At this point, you can leave the dish covered for 2-3 hours, or over night in the refrigerator.

When ready, preheat the oven to 180°C. Place the dish in the centre of the oven and bake for 30-40 minutes. Serve immediately.


Serves: 2.


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