By this stage of the season, simple is the adjective we reach for when thoughts turn to the day’s upcoming menu.
On recent supermarket visits, I notice basic items – the likes of yoghurt, eggs and honest loaves returning to people’s trolleys in an attempt to restore equilibrium after lavish seasonal feasting. Lovely as it is to enjoy the spoils of Christmas, we eventually seek out the familiar constituents our system and soul relies upon throughout the mainstay of the year.
Delectable leftovers must not be ignored either – so constructing a meal that incorporates feast remnants in a toned-down fashion, is the aim. Our succulent ham, after featuring as the celebration table hero, took a backseat to some lovely baby tomatoes and the pantry staple – beans. Here’s how it went:
750g small tomatoes
bulb of garlic separated into individually peeled cloves
200g chopped ham of the bone (small chunks, not thin slices)
salt and pepper
2 cans of beans (butter, cannellini or whatever you prefer) drained and rinsed
1/2cup chicken or vege stock
small bunch of oregano sprigs
feta cheese to serve
Place tomatoes, garlic and ham in a roasting pan, and cook for 30 minutes in a 180 degree celsius oven for 30 minutes. Season with pepper and a little salt. Once the tomatoes are shrivelling and the ham has crisped a little, add the beans, stock and oregano and cook for a further 10-15 minutes. Remove from oven and crumble feta over the top. Serve with warmed pita bread.