A delicious main course enjoyable in the vegetarian or non vegetarian form.


  • 400g beetroot boiled, and cut into 3mm thick slices

  • 1tbsp olive oil

  • 2tsp English mustard

  • 100g mature cheddar cheese grated

  • 200g smoked roasted ham

  • Nutmeg

  • 1litre milk

  • 50g butter

  • 1tbsp flour

  • Salt and pepper

  • 100g of finely chopped leek

  • Dill


  • 1.

    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

  • 2.

    Fry the sliced leek in 2tbsp olive oil until soft.

  • 3.

    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.

  • 4.

    Bake in oven for 20 minutes at 180°

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