Under the Blue Gum tree

These little pea and ham frittatas are a great way of using up your leftover Christmas gammon and would be fab served as a nibble with a festive tipple or two. Any spuds or green veg you have leftover can also go into the mix. For a veggie version, leave out the ham and add some diced brie or blue cheese or whatever remnants remain from the cheese board on Christmas Day.

No matter what fillings you choose, it is the sweet mustard sauce that is the star of the show. Hands down, this is one of the best sauces I have ever made. Sweet yet savoury with a little gentle heat from the mustard it would also be an amazing accompaniment to a simple slice of gammon, with maybe a fried egg or two.

Mini pea and ham frittatas with sweet mustard sauce (adapted from Food and Home Entertaining magazine)

For the frittatas:

• 1 large potato, cooked and diced
• 150g cooked ham, diced
• 50g peas or other diced green veg
• 7 eggs
• 3 tbsp cream
• 1 tbsp wholegrain mustard
• 1 tbsp fresh chives, chopped
• 75g mature cheddar, grated
• salt and pepper

For the sauce:

• 200g white sugar
• 3 eggs
• 100ml white balsamic vinegar
• 3 tbsp mustard powder

1.  Preheat the oven to 180C/160C fan. Grease and line a 12-hole muffin tin with squares of baking paper. Fill each hole with a mixture of potato, ham and peas.

2.  Whisk together the eggs, cream, mustard, chives and seasoning and pour over the filling in the tin. Top with the grated cheese and bake for about 15 minutes until golden

3.  For the sauce, combine all the ingredients in a bowl set over a pan of gently simmering water. Whisk constantly until the sauce has thickened and any foam on the surface of the sauce has disappeared. Serve warm or cold with the frittatas. (The sauce will keep well for several days in the fridge.)