This makes a lovely breakfast dish or light supper.
Caroline Marson, Banbury
2 tablespoons olive oil
2 garlic cloves, chopped
150g assorted mushrooms, button, chestnut or field, roughly chopped
2 tablespoons chopped parsley
150g leftover gammon, cut into small dice, or some slices of ham from a packet, cut into strips
Heat a little olive oil in a frying pan, add the chopped garlic, mushrooms and half the chopped parsley.
Cover and cook for a few minutes until the mushrooms are tender then add the gammon or ham and the rest of the parsley. Heat through, season with black pepper and serve with the pan juices on a piece of thickly cut toast.