• 30 g unsalted butter
  • 1 leek, thinly sliced
  • 1 loaf stale white bread (around 350g), crusts cut off and cut into 2.5cm cubes
  • 110 g medium strength Cheddar, grated
  • 100 g asparagus, blanched and cut into 3cm pieces
  • 120 g honey roast ham, roughly chopped
  • 5 medium eggs
  • 240 ml semi-skimmed milk
  • 1 tsp mustard powder


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4.

  2. 2

    Melt the butter over a medium heat. Add the leek and cook until soft, then allow to cool.

  3. 3

    In a large bowl, mix the cooked leek with the bread, cheese, asparagus and ham. Whisk the remaining ingredients together in another bowl, then gently fold into the bread mix.

  4. 4

    Cut squares of baking parchment (with pinking shears if you have them, for a decorative effect) and use to line a 12-hole muffin tin. Spoon in the strata mixture, then cover with tray with clingfilm. Chill for 30 minutes.

  5. 5

    Remove the clingfilm and bake the strata for 25-30 minutes until golden. Serve warm or cold.


    Cook’s tip: You don’t have to make your own pretty parchment cases – muffin or cupcake cases work just as well.

Nutritional Details

Each serving provides
  • Energy 775kj 185kcal 9%
  • Fat 9.0g 13%
  • Saturates 4.4g 22%
  • Sugars 2.1g 2%
  • Salt 1.06g 18%

% of the Reference Intakes

Typical values per 100g: Energy 712kj/170kcal

Each serving provides

14.4g carbohydrate 1.2g fibre 11.1g protein

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