Leek, spinach and ham bake

Name: Leek, spinach and ham bake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 4 medium leeks, around 400 g (14oz), trimmed and halved lengthways; 225 g bag baby spinach leaves, pre-washed and ready to cook; 8 slices cooked smoked ham; 500 g tub mascarpone cheese; 50 g (2oz) granary bread (remove the crusts and whiz the bread in a food processor to make breadcrumbs for the topping)

Vegetable bake wrapped in ham slices and topped with breadcrumbs

By The GH Kitchen TeamPublished: 21 April 2003

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Yields:

Prep Time:

25 mins

Cook Time:

40 mins

Total Time:

1 hr 5 mins

Ingredients

4 medium leeks, around 400 g (14oz), trimmed and halved lengthways
225 g bag baby spinach leaves, pre-washed and ready to cook
8 slices cooked smoked ham
500 g tub mascarpone cheese
50 g (2oz) granary bread (remove the crusts and whiz the bread in a food processor to make breadcrumbs for the topping)

Directions

1. Step 1
  Put the leeks in a shallow microwave-proof dish, add 4tbsp cold water, cover with clingfilm, pierce and cook on high for 8min (based on a 900W oven), then allow to stand for 2min. Drain, then set leeks aside on kitchen paper to dry a little.
2. Step 2
  Pierce the spinach bag twice. Cook on high for 2min or according to packet instructions. Tip into a sieve resting over a bowl, then press down repeatedly with a potato masher to extract as much liquid as possible. Preheat the oven to 180°C (160°C fan oven) mark 4.
3. Step 3
  Wrap each drained leek half in a slice of ham and put side by side in a gratin dish. Stir the spinach into the mascarpone and season generously with salt and freshly ground black pepper. Spread the mixture evenly over the leeks and ham, sprinkle with the breadcrumbs and bake for 30min until golden and bubbling.

Per Serving:

Calories: 700
Total carbs: 15 g
Total fat: 63 g
Saturated fat: 40 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time