Cheesy Ham and Leek Bake (Serves: 3, Preparation time: 15 minutes, Cooking time: 35 minutes)

Comfort food at its best. I sometimes ignore the bread as it's quite time consuming and eat the bake with wholemeal pasta instead.

BREAD

60g wholemeal flour

Pinch bicarbonate of soda

150ml cold water

50g butter

2 eggs, beaten

40g cheddar cheese, grated

FILLING

400g leeks, sliced finely

200g white mushrooms, sliced

120g cooked ham, diced

small handful of fresh oregano

SAUCE

25g butter

25g wholemeal flour

300ml mlk

1tsp wholegrain mustard

60g cheddar cheese, grated

First, weight and prepare all the ingredients and heat the oven to 180 / Gas 4.

Start with the filling:

Gently fry the leeks and mushrooms  in a littel olive oil, for 5 minutes. Add the ham and oregano. Set to one side. 

Next, the bread:

Put the water and butter together in a pan and heat gently until the butter has melted.

Remove from the heat.

To the liquid, gradulaly add the flour and bicarbonate of soda, stirring continuously.

Gradually add the eggs and stir until fully mixed in. Finally, add the cheese.

Now the sauce:

Melt the butter in a pan. Remove from the heat. Gradually stir in the flour.

Gradually add the milk and stir until there are no lumps.  Add the mustard and cheese.

Finally, build and bake:

Put the filling in a baking tray and pour over the sauce.

Pour the bread mixture into each of the holes in a 12 hole bun baking tray.

Bake both trays in the oven at 180 for 25 minutes.

When cooked, serve by heaping 1/3 of the filling over 4 of the bread buns.