Serves 4
adjust servings:

Tick the ingredients you need to add your shopping list.

To serve:

  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.

Nutrition Facts

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