With leeks in season and tasting better than ever, why not try this super easy recipe?

Serves 4


  • 3 leeks (around 500g)
  • 180g cooked ham
  • 30g butter
  • 30g plain flour
  • 150ml dry white wine
  • 250ml milk
  • 1 tbsp wholegrain mustard
  • 1 teaspoon freshly chopped thyme
  • 75g grated cheddar
  • 100g Baron Bigod cheese


  1. Heat the oven to 200c/180c fan/gas mark 6.  Cut the leeks in approximately 8cm lengths and wrap each one in a piece of ham, cutting it to fit and making sure o use all the off cuts.  Arrange them in the base of a 1.5litre ovenproof dish.
  2. Next, melt the butter in a pan, stir in the flour and cook on a medium heat for about 2-3 minutes.  Very slowly whisk in the wine and milk.  Bring to the boil and simmer for three minutes stirring as it thickens.
  3. Stir in the wholegrain mustard, thyme and cheddar until melted, then pour over the leeks.  Top with the Baron Bigod and bake for 30 minutes until bubbling. Scatter with more thyme and serve with lots of fresh, crusty bread.

Fancy a crispy topping? Just add some panko breadcrumbs on top of the leeks and cheese sauce before scattering your Baron Bigod on top.