Wendy Hays

Late last year I posted a postcard to an ex work colleague at the Hagley post box.

In my usual haste, I forgot to address the card.

On reading my short note, the Hagley post mistress realized that the recipient of the card was in palliative care.

She also gleaned that I had spent the previous weekend helping in the Home Industries pavilion at the Westbury Show.

As the Hagley store and post office were distributors of Westbury Show schedules, the post mistress was able to phone the Home Industries Show secretary who was able to identify me as the writer of the postcard.

After several phone calls and much merriment, the card was eventually addressed to its rightful recipient.

I am quite sure that my card would have gone no further than the postbag had it been posted in any other place than the Meander Valley.

How lucky we are to live in such a caring and connected community where goodwill and initiative are served up in abundance?

Unfortunately, I will not be able to share this story with my dear friend, but I can share one of her simple recipes which uses leftover Christmas ham.

Asparagus and Ham Bake

Ingredients

•  About 12 slices of sliced bread (cut off crusts and roll flat with a rolling pin)

•  Prepared mustard for spreading – English, Dijon, or Australian 

•  Cream cheese spread for spreading (optional)

•  About 12 thin slices of ham

•  1 x 410g can of asparagus spears (or cuts)

• 2 tbs melted butter or margarine

• 300ml tub of sour cream

• 2tbs parmesan cheese or grated tasty cheese

• Finely chopped chives and parsley (optional)

Method

1 Lightly butter an ovenproof dish.

2 Lay the rolled out bread on a board and spread evenly with the mustard and cream cheese spread (if using).

3 Lay the ham over the mustard/cream cheese spread.

4 Arrange the asparagus over the ham covered bread along the edge nearest to you then roll up the bread pressing down lightly to seal up the roll.

5 Place the rolls in the prepared dish with the seam side down. Tuck the rolls in tightly so that they fit neatly into the dish.

6 Brush the rolls with the melted butter.

7 Stir the sour cream together to make it spreadable.

8 Stir in the finely chopped herbs (if using).

9 Spread the sour cream mixture evenly over the rolls and sprinkle with the cheese.

10 Cover the dish with plastic wrap and leave in the fridge overnight or at least 8 hours.

11 Return the dish to room temperature before baking. This may take an hour or two.

12 Bake at 180C for about 35 minutes until puffed and golden brown.