Brassica Casserole with Peppery Leaf
7,9 / 10
Heat the oven to 190°C (170° fan) 375°F gas 5.
Heat the butter in a flameproof casserole dish. Cook the vegetables, excpet for the tomatoes, until softened.
Add the flour and cook for 1 minute. Cover and cook in the oven for 15 minutes.
Add the tomatoes, cream, stock and ham and season with salt and pepper. Cook for a further 20 minutes.
Add the watercress, just before serving.