1 Peel the celery ball, and cut it into thin sticks. Steam them for 10 minutes. Cut the ham into small cubes
2 Preheat the oven to 180 °C (th 6). Butter an oven dish, mix in the celery sticks and diced ham.
3 In a saucepan, bring the cream to a boil. Add the crumbled Roquefort cheese and stir until melted. Pour into the dish and season with pepper. Bake for about 20 minutes, the top should be gratiné. Serve hot.