Ham Hot-pot

(SERVES 4)

• 225 g/8 oz/2 cups cooked ham pieces
• 6 leeks, sliced
• 450 g/1 1b potatoes, sliced
• 425 g/15 oz/1 large can butter beans, drained
• Salt and freshly ground black pepper
• 300 ml/ ½ pt/ ¼ cups ham stock, made with 1 stock cube
• 5 ml/1 tsp low-fat spread
• 30 ml/2 tbsp chopped parsley

To Serve:

• Carrots Cressy

Trim the ham pieces of any fat or gristle and cut into bite-sized pieces. Boil the leeks and potatoes separately in lightly salted water for 4 minutes. Drain. Layer the leeks, ham, butter beans and potatoes in a casserole dish (Dutch oven), seasoning each layer slightly and finishing with potatoes. Pour over the stock. Dot with the low-fat spread, cover and bake in a preheated oven at 190degree C/375degree F/gas mark 5 for 40 minutes. Remove the lid and continue cooking for a further 30 minutes or until golden on top and cooked through. Sprinkle with parsley and serve with Carrots Cressy.