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Gammon Florentine with Garlic and Spinach

Gammon Florentine with Garlic and Spinach

450g (1lb) Cooked cold gammon, cut into rough strips
25g (1oz) Butter
2 Cloves garlic, crushed
4 Beef tomatoes, sliced thickly
Good pinch of sugar
450g (1lb) Cooked chopped spinach, drained well
Freshly grated nutmeg
Freshly ground Black pepper
25g (1oz) Extra grated cheddar for sprinkling
30ml (2tbsp) Dried breadcrumbs
75g (3oz) Strong cheddar cheese,grated
25g (1oz) Parmesan cheese, grated
600ml (1pt) White sauce
10ml (2tsp) English mustard

Serves: 6
Preparation Time: 10min
Cooking Time: 30min




Preheat oven to 190°C, Gas Mark 5.




In a large frying pan heat the butter and fry off the garlic for 30 seconds.

Add the tomatoes and toss very briefly in the garlic butter (no more than 30 seconds). Scatter over the sugar and season the tomatoes well.

Tip the seasoned tomatoes into a large shallow oven proof gratin dish and level off. Spoon the spinach over the tomatoes and season well with nutmeg and plenty of freshly ground black pepper, and top the tomatoes with the strips of gammon.

In a small bowl mix together the extra grated cheese and breadcrumbs, set to one side.

Meanwhile, add the cheeses to the hot white sauce and stir in the mustard; season to taste. Spoon the sauce over the gammon and sprinkle over the cheese and breadcrumb mix.

Bake in the oven for approx 20-25 minutes or until bubbling hot and golden brown.