In some areas, cottage roll is called cottage ham, but it should be a tasty and economical dinner, wherever you are. The chef saved the stock and will use it when he makes baked beans in a day or two.

Cottage Roll With Vegetables

• 1 (3 lb) cottage roll (cottage ham)
• 1 medium onion, chopped
• 3 carrots, peeled and sliced thin
• 3 medium potatoes, peeled and cut in quarters
• 1 cup chopped cabbage (optional)
• 2 celery stalks
• 2 shallots

Tip: You can add as many vegetables as will fit, and use any size cottage roll that will fit you pan.

1. Place cottage roll in roasting pan or slow cooker.
2. Surround it with chopped vegetables.
3. Sprinkle with pepper and cover roast with water.
4. Cover and bake at 300 degrees for 3 hours or in slow cooker on high for 6 hours or low for 8-10 hours.

After cooking, the cottage roll should fall apart like a pot roast.

Serve with mustard (Dijon is the chef’s favourite). The leftover stock can be thicken up as a gravy or makes a great base for beans or pea soup .

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You can find more information on the gluten free section of my Excel tips website.

So, we decided to try it for ourselves, and see if modern technology has made things any easier. Probably not, but we found this recipe for baked beans that includes maple syrup, so the chef decided it was worth trying. Anything that has maple syrup in it can’t be all bad!

The recipe is adapted from Great Canadian Feast, which has an interesting collection of recipes, tips and stories from different regions of Canada.

The recipe was easy to make, but remember to start it the night before you want to have the beans. We really enjoyed it, and have made it again a couple of times.

Canadian Baked Beans

• 4 cups dried navy beans
• 1 lb salt pork (we use cooked ham or thick bacon)
• 1 cup water
• 1 large onion, finely diced
• 1/2 cup maple syrup
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup molasses
• 1 tsp dry mustard
• Salt and pepper

1. Place beans in a large pot, cover with cold water, and soak overnight.
2. In the morning, drain beans, and discard water.
3. Return beans to pot, and cover with fresh water.
4. Add salt pork, and bring to a boil.
5. Reduce heat to low, cover, and simmer for 30 to 45 minutes, or until the beans are just tender, but still firm.
6. Drain beans. Remove salt pork, and slice into thin strips.
7. Place beans in large slow cooker with 1 cup water, salt pork, onion, maple syrup, ketchup, brown sugar, molasses and mustard. Season with salt and pepper.
8. Cook on low setting for 7 to 8 hours, checking periodically to ensure there is enough liquid. (You may need to add some hot water, without stirring, if beans get too dry.)
9. Stir well before serving.

Serves 8.
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You can find more information on the gluten free section of my Excel tips website.

Spicy Ham Jambalaya

In a large frying pan, on medium high, sauté:

• 1/2 cup chopped onion (I used frozen)
• 1 cup chopped celery
• 1 cup chopped red pepper (I used julienne carrots)
• 1 tsp minced garlic

Cook about 5 minutes, until the onion is soft. Then, stir in:

• 1 cup uncooked rice
• 1/2 cup chicken bouillon
• 1 tsp hot pepper sauce
• 1 whole bay leaf
• 2 cups chopped, seeded tomatoes
• 2 cups cubed cooked ham

Bring to a boil. Simmer, covered, about 25 minutes, or until all the liquid is absorbed. Remove the bay leaf, and serve.

Serves 4.

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You can find more information on the gluten free section of my Excel tips website.