Saucy Braised Celery and Ham

(SERVES 4)

• 430 g/15 ½ oz/1 large can celery hearts (4 in all), drained
• 4 lean slices ham
• 100 g/4 oz/1 cup frozen peas
• 228 g/8 oz/1 small can chopped tomatoes
• 2.5 ml/ ½ tsp dried oregano
• 25 g/1 oz/ ¼ cup plain (all-purpose) flour
• 450 ml/ ¾ pt/2 cups skimmed milk
• 25 g/1 oz/2 tbsp low-fat spread
• 40 g/1 ½ oz/ 1/3 cup low-fat Cheddar cheese grated
• 40 g/1 ½ oz/ 1/3 cup Emmental (Swiss) cheese, grated

To Serve:

• Crunchy Spinach Salad

Dry the celery on kitchen paper. Wrap a piece of ham round each celery heart. Spread the peas in the base of an ovenproof serving dish. Lay the celery on top. Spoon over the tomatoes and sprinkle with the oregano. Blend the flour with the milk in a saucepan. Add the low-fat spread. Bring to the boil and cook for 2 minutes, stirring. Stir in two-thirds of the cheeses and season to taste. Spoon into the dish to cover the tomatoes completely. Sprinkle with the remaining Cheese. Bake in a preheated oven at 190degree C/375degree F/gas mark 5 for about 25 minutes until golden brown and piping hot. Serve with Crunchy Spinach Salad.