- ½ cabbage, sliced
- 500 g cooked gammon, pulled
- 200 g mature Cheddar, grated
- 1 cup cornflakes
- Sea salt and freshly ground black pepper, to taste
- 2 free-range eggs
- ½ cup milk
Preheat the oven to 180°C. Place the cabbage in a pan with 1 T water. Cover and steam over a low heat. Drain well.
Place the cabbage, gammon, cheese, cornflakes, salt and pepper in a bowl. Mix well. Beat the eggs and milk together and pour into the mixture. Mix well.
Spread into a greased ceramic dish you are happy to serve the pie in. Bake for 15 minutes, then turn on the grill. Cook until crispy and brown.
Cook's note: The best part of a gammon is, arguably, the leftovers. Try this gammon-and-cabbage pie recipe and we think you'll see why.