Name: Cheesy leeks with ham
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 2 large leeks washed, trimmed and halved; 4 slices ham; 50g parmesan; 100ml crème fraîche; 1 slice bread whizzed into crumbs

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Cheesy leeks with ham

Cheesy leeks with ham

Good Food team

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Serves 2

Easy

Prep: 5 mins

A star rating of 4.5 out of 5.11 ratingsRate

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This a great main to have up your sleeve, it's delicious with pasta or some crusty bread

Easily doubled

Easily halved

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Bacon & mushroom pasta

A star rating of 4.7 out of 5.287 ratings

Ingredients

Nutrition

Units:

MetricUS

2 large leeks

washed, trimmed and halved
4 slices ham
50g parmesan
100ml crème fraîche
1 slice bread

whizzed into crumbs

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Nutrition: per serving

kcal445
fat30g
saturates18g
carbs21g
sugars6g
fibre4g
protein24g
salt2.38g

Method

step 1

Heat oven to 200C/fan 180C/gas 6 and boil the kettle. Place the leeks in a single layer in a large saucepan and add enough hot water from the kettle to cover. Bring to the boil, then cover and simmer for 5 mins until the leeks are just tender.
step 2

Lay 2 slices of ham, overlapping, on a board, then sit 2 leek halves at one end. Wrap up, repeat with the other leeks, then place the parcels in a small ovenproof dish.
step 3

Mix three-quarters of the cheese with the crème fraîche, then season and spoon over the parcels. Mix the remaining parmesan with the breadcrumbs and scatter over the top. Bake for 15 mins until the cheese is golden and bubbling. Serve with a green salad and crusty bread to mop up the sauce.

RECIPE TIPS

MAKE IT LOW-FAT

To make this lower in fat, use half-fat crème fraîche with just 25g of Parmesan and a good pinch of English mustard powder. The mustard brings out the flavour of the cheese, so you can get away with using less.

Recipe from Good Food magazine, March 2007

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A star rating of 4.5 out of 5.11 ratings

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