Preparation

Begin by boiling the potatoes in water – or if you prefer you can also steam them, cutting into pieces beforehand. Peel when still warm and pass through a potato press or mash thoroughly using the prongs of a fork. Put aside.

Combine the ricotta, chopped parsley, parmesan and a pinch of salt in a large bowl. Add the Bauer Meat Dadocrema and combine.
Chop the ham apart with a knife and add to the ricotta mixture together with the now cold potatoes. Season with salt.
Cut the lemons lengthwise, slice all the way around the inside of the pith with a knife and remove the insides with the help of a teaspoon.

Heat a conventional oven to 200 °C.

Brush the cavities of the lemons with a drizzle of oil and stuff the ‘boats’ with the filling, creating a rounded shape on the surface. Arrange on an oven tray lined with baking paper and bake for about 15 minutes. Switch the oven to the fan setting and cook for another 10 minutes or so until the lemons are golden on the surface.

In the meantime make the sauce: squeeze the leftover lemon pulp by hand, sieve the juice and pour two tablespoons into a bowl. Add oil, Greek yoghurt, mustard and ground pink peppercorns and stir.

Remove the lemons from the oven and serve warm accompanied by the sauce.

Extra tip:

We can serve this dish as an appetiser, in which case the quantities indicated are enough for 6 people (half a stuffed lemon each), or as main course, in which case the recipe is suitable for three people with a portion of two stuffed half lemons each.