Greens & ricotta white lasagne
A tomato-free lasagne: chard, leeks and ricotta between sheets under a light bechamel.
Ham hock, cheddar & kale scones
Craggy cheese scones studded with shredded ham hock, wilted kale and spring onion, with a crisp cheddar top and a soft, savoury middle.
Ingredients
Servings 8
Quantities scaled from the original (8 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Heat the oven to 200°C fan and line a baking tray. Wilt the kale in a dry pan with a splash of water for 2 minutes; squeeze dry and cool.
- Step 2
Rub the butter into the flour, baking powder and a good grind of pepper until it looks like breadcrumbs. Stir in 75g of the cheddar, the ham, kale and spring onions.
- Step 3
Whisk the yogurt, egg and mustard together; stir into the bowl with a knife to make a soft, shaggy dough. Stop as soon as it comes together.
- Step 4
Pat out on a floured surface to 3cm thick; cut 8 rounds with a 6cm cutter, re-patting the trimmings. Space out on the tray.
- Step 5
Brush the tops with milk and scatter over the remaining cheddar. Bake 15-18 minutes until risen and golden.
- Step 6
Cool 10 minutes and eat warm, or cool fully and freeze; reheat from frozen at 180°C fan for 10 minutes.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 248 kcal |
|---|---|
| Protein | 11g |
| Carbohydrates | 24g |
| – of which sugars | 1g |
| Fibre | 1g |
| Fat | 12g |
| – of which saturates | 7g |
| – of which omega-3 | 0.1g |
| Calcium | 185mg |
| Iron | 1mg |
| Salt | 0.8g |
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