Broccoli au gratin with boiled ham and seasonal root vegetables

Broccoli au gratin with boiled ham (smoked saddle of pork) and seasonal root vegetables

Serves 2.

2 servings of potato gratin. 4 slices of ham (approx. 300–400 g).

Boil one piece of ham and cut 2 generous slices for each person. Chop fresh, seasonal root vegetables into suitable pieces, sauté in olive oil until tender but still crisp. Serve on pre-heated plates with broccoli au gratin, ham, root vegetables and spring onions, if desired.