Floyd's ham and lettuce with cheese sauce

By
Imogen Corke
Added
26 March, 2015

Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. First published by Absolute Press in 1981, Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Out went cheese on sticks, in came scallops cooked in Cointreau on skewers. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's ham and lettuce with cheese sauce.

Keith Floyd ham cheese lettuce bechamel


Why?


I love béchamel sauce, so I am always delighted when there is an excuse to use it, especially when cheese is involved.

The prep


Aside from the béchamel, this is a speedy dish that doesn’t require much prep at all.

 

The Cooking


Definitely worth getting the grill into action so the topping browns nicely and the cheese bubbles tantalizingly.

 

The Verdict 


A sort of deconstructed croque monsieur if served with bread, hot, cheesy and perfect for supper on a rainy evening, if a little on the messy side! 

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