SMOKED HAM AND SWEET POTATO BAKE

ingredients | serves 2 | time 55 mins

170ml tub essential Double or Whipping Cream • 1 clove garlic, thinly sliced • ½ x 180g jar Cooks’ Ingredients Artichoke Purée • 400g sweet potatoes, peeled and thinly sliced • ½ x 280g jar Cooks' Ingredients Chargrilled Artichokes in Oil • 90g pack Cooks’ Ingredients Smoked Ham Batons • 40g grated Swiss Gruyère • 160g Tenderstem broccoli, to serve

step 1

Preheat the oven to 200°C, gas mark 6. Place the cream in a jug with 50ml cold water, garlic and artichoke purée and mix to combine

step 2

Grease a 1-litre shallow ovenproof dish with the reserved artichoke oil, arrange a third of the potato over the base of the dish in an even layer. Sprinkle with half the ham batons and artichokes, repeat then finish with the remaining potatoes and pour over the cream mixture

step 3

Scatter with Gruyère and bake for 35-40 minutes until tender and golden. Serve with Tenderstem broccoli on the side

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