Leek and Ham Mornay

Leek and Ham Mornay

Serves: 4

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