Tripe with Onion and Parsley
Using a slow cooker for this tripe with onion and parsley recipe ensures that the tripe is tender and keeps that distinctive smell under wraps while it cooks.
Lasagne Pasta Rolls with Ham and Parmesan
Use your Christmas ham to put a summery twist on a traditional lasagne with Jo Seager's recipe for lasagne pasta rolls with ham and parmesan.
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Ingredients
- 1 packet fresh lasagne sheets
- 2 cups shaved parmesan
- 250g ham, shredded (a couple of big handfuls)
- 3 cloves garlic, crushed (1 teaspoon)
- 300ml cream
- 2 x 400g cans tomatoes in juice
- ½ cup white wine
- 2 cups sliced button mushrooms
- Approx ½ cup black olives, pitted (optional)
- 1 cup mozzarella cheese
- Flat-leaf parsley to garnish
Method
- Cut the lasagne sheets in half. Place a handful of ham and cheese along the length of each sheet, a couple of centimeters from the edge. Roll tightly. Cut each roll in half and place in a baking dish.
- Place the garlic and the cream in a large frypan, and stir over medium heat until it comes to a gentle boil. Add the tomatoes, wine, mushrooms and olives. Pour over the pasta rolls and sprinkle with mozzarella. Bake at 180°c for 30 minutes.
- Remove from the oven and decorate the top with flat-leaf parsley.