50 g/2 oz butter, plus extra for greasing
2 tablespoons olive oil 1 onion, chopped 400 g/14 oz French beans, trimmed and halved
200 g/7 oz button or chestnut mushrooms, thinly sliced 1 quantity Bechamel Sauce
100 g/3 1⁄2 oz cooked ham, diced 1 egg • 1 egg yolk • salt and pepper


1.Divide the butter and olive oil between two small saucepans and heat. Add half the onion to each pan and cook over a low heat, stirring occasionally, for 5 minutes until softened.
2.Add the beans to one pan and the mushrooms to the other and cook over a low heat, stirring occasionally, for 15 minutes. Meanwhile, preheat the oven to 180°C/350°F/Gas Mark 4.
3.Grease a mould with butter. Season the bean and mushroom mixtures with salt and pepper, then stir both into the bechamel sauce with the ham, whole egg and egg yolk.
4.Spoon the mixture into the prepared mould and bake for about 40 minutes. Turn out on to a serving dish.

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