3 fat leeks, trimmed and washed or 3
endives
3 slices lean ham (turkey ham, why not?)
1 US pint (3/4 Imperial pint) water
3 tablespoons skimmed milk powder
1 tablespoon flour
2 oz grated cheese
Boil leeks or endives in the water for five minutes, then fish them out and put them in an oven-proof dish, first wrapping them in a slice of ham. Whisk the water in which they have boiled, milk powder and flour together (in a food processor or blender is easiest) until smooth, then return to saucepan and bring to the boil, stirring all the time. Add half the cheese, and season to taste. Pour the sauce over the leeks and ham, then sprinkle with the remaining cheese. Bake in a moderate oven for about 30 minutes, until the cheese bubbles.
Serve with potatoes, and perhaps another vegetable.