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Nutrition: per serving

  • kcal295
  • fat21g
  • saturates12g
  • carbs6g
  • sugars0g
  • fibre3g
  • protein20g
  • salt2g

Method

  • step 1

    Heat oven to 200C/fan180C/gas 6. Cook the leeks in a pan of boiling salted water for 4-5 mins or until just tender. Drain and cool under a cold tap to stop them from cooking any further, then drain again well and pat dry on kitchen paper.

  • step 2

    Wrap each leek in a slice of ham, then arrange, side-by-side, in a large baking dish. Mix the cheddar in a bowl with the Dijon mustard and crème fraîche, until well combined. Season to taste. Spread over the leeks, then bake for 15-20 mins until bubbling and golden brown. Serve at once with plenty of crusty bread to mop up the juices.

RECIPE TIPS
MAKE IT WITH POTATOES

Bake four jacket potatoes in the oven for 40 mins before cooking the leek dish. Split oven and serve the leeks on top.

Recipe from Good Food magazine, September 2005

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Comments, questions and tips (11)

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Overall rating

A star rating of 4.3 out of 5.16 ratings
maggiebleksley avatar

maggiebleksley

It was very nice, with a lovely golden brown topping, but I'm glad I served it with baked potatoes and not the crusty bread to mop up the juices as there weren't any! I used the right proportions of the ingredients, but the cheese mixture just stayed on top. There was no sauce.

jburton avatar

jburton

I'm making this dish tonight with a slight tweak, instead of ham I will blanch young carrots chop them up chunky as-well as the leeks double the sauce and cook as per recipe. I'm serving them alongside minted new potatoes and green bean salad (also on this site) I wont be doing the onion bit with…

try-it-twice

A star rating of 5 out of 5.

Fantastic recipe, very tasty and very easy to make. At first glance it didn't look very filling, so did it with a small amount of broccoli. Turns out it was more filling than it looked. Cheap to make, as well. Eight thumbs up!

elizabeth60

A star rating of 4 out of 5.

Used whole grain mustard as didn't have dijon. Make sure use only the whites of the leeks as can be a little stringy otherwise. Ate as a light lunch with a chrisped up part baked bagette (each) and it was great.

cdcarbonell

A star rating of 4 out of 5.

Mmm, I forgot to buy baby leeks and large leeks were too stringy. Having said that, the flavours were delicous. Probably best served as a heavy side to a low fat white meat.

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