Leek and Ham Mornay
Bring a large pan of water to the boil, cook the leeks for 8-10 mins or until tender.
Melt the butter in a small pan, add the flour. Gradually stir in the milk, mixing to prevent lumps.
Once it has all been added simmer for 3-4 mins.
Add three quarters of the cheese and the Tracklements Strong English Mustard and simmer for 3-4 mins. Season to taste.
Preheat the grill to high. Drain the leeks thoroughly, wrap each one in 2 slices ham and sit side by side in a greased ovenproof dish. Pour over the sauce.
Mix the remaining cheese and breadcrumbs together and sprinkle over the top.
Grill for 5 mins or until brown.
Serve with crusty granary bread or jacket potatoes.
- 6 medium leeks, trimmed, cut in half lengthways and rinsed
- 1.75 Oz butter
- 2 heaped tbsp plain flour
- 19 fl Oz milk
- 3.5 Oz cheddar, grated
- 1 tsp Tracklements Strong English Mustard
- 12 slices ham
- 2 tbsp breadcrumbs