• 100 g asparagus
  • 30 g unsalted butter, softened
  • 1 leek, washed, trimmed and thinly sliced
  • 1 loaf stale white bread (about 350g), crusts removed and cut into cubes
  • 110 g mature Cheddar, grated
  • 120 g finely sliced honey roast ham, roughly chopped
  • 5 medium free-range eggs
  • 240 ml semi-skimmed milk
  • 1 tsp mustard powder


  1. 1

    Preheat the oven to 180ºC, fan 160ºC, gas 4. Bring a medium pan of water to the boil and blanch the asparagus spears for 3 minutes until just tender. Drain, cut into 3cm pieces and set aside.

  2. 2

    Meanwhile, melt the butter over a medium heat. Add the leek and cook for 5 minutes until soft, then remove from the heat and set aside to cool.

  3. 3

    In a large bowl, mix the leek and asparagus with the bread, Cheddar and ham. In a separate bowl, whisk together the remaining ingredients, then gently fold it into the leek mixture.

  4. 4

    Cut squares of baking parchment with pinking shears and use to line a 12-hole muffin tin. Spoon in the mixture and cover the whole tray with clingfilm. Chill in the fridge for 30 minutes, then remove the clingfilm. Bake for 25-30 minutes until golden. Serve warm or cold.

Nutritional Details

Each serving provides
  • Energy 1001kj 239kcal 12%
  • Fat 8.8g 13%
  • Saturates 4.2g 21%
  • Sugars 3.0g 3%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 775kj/185kcal

Each serving provides

25.3g carbohydrate 1.8g fibre 13.7g protein

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