You will need:
Leeks, as many per person that you want, depending on size!Small leeks work really well. If the leeks are really thick you may think about cutting them lengthways!Thin cut sliced Ham. 1 Slice per leek.1 cup of full cream yoghurt1 tablespoon cornflour1/2 cup of stockButter, small piece (20gms)1 tablespoon of chopped fresh Thyme or ParsleyWhite pepper1 free range eggOptional:1 tablespoon of Dijon Mustard or Seed Mustardor1 tablespoon of Horseradish cream
2 tablespoons of breadcrumbs1 heaped tablespoon of grated hard cheeseSplash of Olive oil and Pepper.
Pre-heat oven to 190ºc or 170ºc for a fan forced oven.Trim the leeks top and bottom. Wash the ends in case there is grit.Pre-cook them either in the microwave or steam them on the stove top for 10 minutes.When cool enough to handle wrap each leek with a slice of ham and arrange in a single layer in an oven proof dish.
Combine the Yoghurt and cornflour. Then add the stock and combine.Heat a little butter in a small saucepan…when melted add the chopped herbs, take of heat and just swizzle them around in the pan to extract some flavour but not burn the. Put the pan back on the heat and add the yoghurt and stock mixture. Stirring well, bring to just below simmering point in the pan. Take off heat and whisk 1 egg through and add mustard or horseradish if using. Pour gently over the wrapped leeks in the pan. Don’t completely cover the leeks with sauce (there may be some sauce over). The sauce will thicken during cooking, but it is not intended to be a really thick sauce, more a pouring sauce consistency.Combine the topping, breadcrumbs, cheese and oil and sprinkle over the leeks.Place dish in pre-heated oven for around 25 minutes and its ready to serve.
NB: you can of course just make your own recipe white sauce, cheese sauce, parsley sauce, instead of the yoghurt sauce!