Ingredients

• 2 large leeks, washed, trimmed and halved
• 4 slices ham
• 50g Parmesan
• 100ml creme fraiche
• 1 slice bread, whizzed into crumbs

Method

1. Heat oven to 200c/fan 180c/gas mark 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.
2. Bring to the boil, then cover and simmer for five minutes until the leeks are just tender.
3. Lay two slices of ham, overlapping, on a board then sit two leek halves at one end. Wrap up, repeat with the other leeks, then place the parcels in a small ovenproof dish.
4. Mix three-quarters of the cheese with the creme fraiche, then season and spoon over the parcels. Mix the remaining Parmesan with the breadcrumbs and scatter on top.
5. Bake for 15 minutes until cheese is golden and bubbling.
6. Serve with a salad and crusty bread to mop up the sauce.

Notes