Baked ham and leek cannelloni

Baked ham and leek cannelloni Easy Food
Serves 4
30g butter
3 leeks, trimmed, washed and sliced
100g cooked ham, roughly torn
200g crème fraîche
Salt and black pepper
8 dried cannelloni tubes
300ml chicken stock
1 tbsp wholegrain mustard
60g mature cheddar, grated
100g breadcrumbs

To serve:
Green salad
  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  2. Melt the butter in a large pan over a medium-high heat. Add the leeks and cook for 5-6 minutes until softened. Add the ham, two tablespoons of the crème fraîche, a pinch of salt and plenty of black pepper. Stir to combine.
  3. Fill the cannelloni tubes with the ham and leek mixture. Place in an ovenproof dish that fits all eight tubes snugly.
  4. In the same pan over a medium heat, mix the stock together with the remaining crème fraîche, mustard and most of the grated cheese. Season to taste and stir until thoroughly combined.
  5. Pour the sauce over the cannelloni. Sprinkle with the breadcrumbs and remaining cheese.
  6. Bake for 30-35 minutes until the top is golden and the edges are bubbling. Serve with a green salad.

Per serving: 455kcals, 22.9g fat (12.2g saturated), 45.7g carbs, 4.7g sugars, 17.5g protein, 3.1g fibre, 0.933g sodium