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A delicious main course enjoyable in the vegetarian or non vegetarian form.
Boil the Beetroot in slightly salted water, peel and cut into 3mm slices. Place in a bowl and mix with the 2tbsp of olive oil and 1 tsp of English mustard
Fry the sliced leek in 2tbsp olive oil until soft.
Make the roux with 50g butter ¾ pint of milk, rind of nutmeg and black pepper add the cheese and eventually the leeks. Mix well. Cut the ham into strips and start to build the timbale in a tin put down the first layer of sliced beetroot then the roux and ham then keep building with layers.
Bake in oven for 20 minutes at 180°
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