Leek and Ham Mornay

Bring a large pan of water to the boil, cook the leeks for 8 to 10 minutes or until tender.

Melt the butter in a small pan, add the flour. Gradually stir in the milk, mixing to prevent lumps. Simmer for 3 to 4 minutes.

Add 3/4 of the cheese and the mustard and simmer for 3 to 4 minutes, then season to taste with salt and pepper.

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 minutes or until brown. Serve with crusty granary bread or jacket potatoes.