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

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