3 leeks (around 500g)
180g packet of sliced, cooked ham
30g plain flour
150ml dry white wine
1 tbsp wholegrain mustard
1 tsp chopped fresh thyme leaves, plus a little extra to serve
75g grated cheddar
100g brie, sliced
Heat the oven to 200°C /180°fan/gas 6. Cut the leeks into 8cm lengths, then wrap each in a piece of ham, cutting to fit and using up all the offcuts. Arrange in the base of a 1.5 litre ovenproof dish.
Meanwhile, melt the butter in a pan, then stir in the flour and cook over a medium heat for 2-3 minutes. Gradually whisk in the wine and milk. Bring to the boil, then simmer for 3 minutes.
Stir in the wholegrain mustard, thyme leaves and cheddar until melted, then pour over the leeks.
Top with the brie, then bake for 30 minutes until bubbling. Scatter with more thyme and serve with crusty bread.