5 finely chopped scallions 125 g cooked ham, cut into cubes
225 g cheddar cheese, grated 6–8 baby tomatoes, sliced 100 g spinach (wilted) 150 ml milk 2 eggs
Salt and pepper 25 g parmesan
8–10 fresh basil leaves
Put spinach leaves into warm oil and turn until they wilt (soften). Season the wilted spinach with salt and pepper and nutmeg.
Method 1. Preheat oven to 190°C/fan 170°F/Gas Mark 5. 2. Sieve flour and salt and pepper into a bowl, grate in the butter/margarine and rub in until it resembles fine breadcrumbs.
3. Add sufficient water to make a soft dough. Turn onto a lightly floured board and gently knead.
4. Roll out pastry and use to line a 28 ˣ 18 cm Swiss roll tin. 5. Place scallions, ham and cheese and wilted spinach (see below) into
the pastry. Arrange tomato slices on top.
6. Beat eggs and milk together and add salt and pepper. 7. Pour gently into pastry. Sprinkle with Parmesan and torn basil. 8. Bake for 20 mins or until golden brown and set. 9. Cut into slices.
Serve hot or cold with a green salad. These slices are ideal for a packed lunch or quick snack. Modifications
You can add vegetables like mushrooms, peppers, spinach or sweetcorn. Chicken or turkey can be used also.
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Strand 1: Food, Health and Culinary Skills Section 4: Focus on Food
