This a great main to have up your sleeve, it's delicious with pasta or some crusty bread
- 2 large leeks, washed, trimmed and halved
- 4 slices ham
- 50g Parmesan
- 100ml crème fraîche
- 1 slice bread, whizzed into crumbs
MethodPlace the leeks in a single layer in a large saucepan and add enough hot water from the kettle to cover. Bring to the boil, then cover and simmer for 5 mins until the leeks are just tender.
- 8 small leeks, white part only
- 8 slices cooked ham
- 100g cheddar, grated
- 2 tbsp Dijon mustard
- 6 tbsp crème fraîche (full or half-fat)
- Heat oven to 200C/fan180C/gas 6. Cook the leeks in a pan of boiling salted water for 4-5 mins or until just tender. Drain and cool under a cold tap to stop them from cooking any further, then drain again well and pat dry on kitchen paper.
- Wrap each leek in a slice of ham, then arrange, side-by-side, in a large baking dish. Mix the cheddar in a bowl with the Dijon mustard and crème fraîche, until well combined. Season to taste. Spread over the leeks, then bake for 15-20 mins until bubbling and golden brown. Serve at once with plenty of crusty bread to mop up the juices.
- 5 eggs, beaten
- 4 tbsp milk
- 140g Gruyère, grated
- 1 tbsp chopped chives
- knob of butter
- 1 large baguette, thickly sliced
- 250g cherry tomatoes on the vine
- olive oil, for grilling
- 250g sliced ham - about 25 slices (James used Serrano)
- watercress, to serve
- Heat the grill to high. In a shallow bowl, whisk together the eggs, milk, cheese and chives. Melt the butter in a large non-stick pan over a medium heat. Dip slices of bread into the egg mixture, then place them in the pan. Cook for 3-5 mins on each side, or until golden and crisp, then keep warm in a low oven if you need to.
- Place the vine tomatoes on a baking tray, drizzle with a little oil and season with salt and pepper. Grill until they start to soften and blister. On a large platter, pile up the cheesy French bread, grilled tomatoes, sliced ham and a pile of watercress, and let everyone dig in.
- 2pounds Brussels Sprouts, trimmed; halved if large
- 2tablespoons Olive Oil
- 1/2 cup diced dry-cured country Ham
- 1 large leek, halved lengthwise, rinsed and thinly sliced crosswise
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 3tablespoons freshly squeezed orange juice
- 1tablespoon cider vinegar
- Bring a heavy pot half full of lightly salted water to boiling over high heat. Add sprouts and cook for 5 to 6 minutes until crisp-tender. Drain in a colander.
- Return pot to heat and reduce heat to medium-high. Add olive oil, ham, leek, salt and pepper. Cook and stir for 2 to 3 minutes until leeks are just tender. Add sprouts; cook and stir for 2 minutes more or until heated through. Drizzle with juice and vinegar; toss to coat. Transfer to a serving dish. Pour any juices in pan over sprouts and serve.