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Recipe Makes: 4
Preparation time: 10 mins
Cooking time: 30-40 mins
4 large leeks,
250g British Mature Cheddar
8 slices, cooked smoked ham
50g plain flour
2 tsp English
mustard (ready made or powder)
600ml semi-skimmed milk
Preheat the oven to 190º C, gas mark 5. Have ready a
large shallow oven-proof dish.
Cut the leeks in half across their width. Par-boil for 10
Drain the leeks well. Split them half open along their length.
Reserve 50g of Cheddar Cheese, cut the remainder into 8 long batons.
Use to fill each opened leek.
Roll the stuffed leeks in a slice of ham and arrange in the
Melt the butter in a saucepan and beat in the flour and mustard,
cook for one minute. Add the milk whisking continuously until the
sauce thickens. Remove from the heat and season with salt and
Pour the cheese sauce over the leeks. Grate the reserved cheese
and sprinkle over the sauce.
7. Bake for 20-30 minutes until the leeks are tender and a golden
brown crust has formed. Serve immediately.
By kind permissioan of the British Cheese
Once during Prohibition I was forced to live for days on nothing but food and water.
(W. C. Fields)
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