Ham & leek cannelloni

Serves 4 Prep 10 mins Cook 25 mins

3 leeks, sliced into 1cm chunks

300ml vegetable stock

85g wafer-thin ham, roughly torn

8 fresh lasagne sheets

200g tub half-fat crème fraîche

1 tbsp wholegrain mustard

50g strong cheddar, grated

85g breadcrumbs

1 Heat oven to 200C/180C fan/gas 6. Simmer the sliced leeks with the stock in a covered pan for 5 mins until tender. Drain, reserving the stock, then mix with the ham and some seasoning. Divide the mixture into eight, spoon along the middle of each lasagne sheet, roll up, then tuck into an ovenproof dish, joined sides down.

Mix 300ml of the reserved stock with the crème fraîche, mustard and most of the grated cheese. Season, then pour over the cannelloni. Sprinkle with the breadcrumbs and remaining cheese, then bake for 20 mins until the top is golden and crisp, and the leek filling is piping hot. Great with a green salad. PER SERVING 402 kcals, fat 16g, saturates 8g, carbs 49g, sugars 5g, fibre 4g, protein 19g, salt 1.6g