Servings:

4

Level of difficulty:

Easy

Ingredients

500grams HAM IN ONE PIECE
3 LEEKS
2 CARROTS
4 MEDIUM POTATOES
1 PARSNIP
1 PINT MILK
BUTTER
PLAIN FLOUR
ENGLISH MUSTARD
3 BAY LEAVES
I BAG OF CHEESE AND ONION CRISPS

Method

PEEL POTATOES AND PARSNIP AND CUT INTO CHUNKS PLACE IN PAN AND BOIL UNTIL COOKED.
IN ANOTHER PAN PLACE SLICED LEEKS AND DICED CARROTS AND COVER WITH THE MILK PUT BAY LEAVES IN THE MILK AND SIMMER SLOWLY TILL CARROTS ARE TENDER. CUBE HAM AND PLACE IN A DISH. STRAIN LEEK AND CARROTS RESEVRE MILK TO MAKE SAUCE. PLACE LEEKS AND CARROTS IN DISH WITH HAM. MELT BUTTER RESERVING A LITTLE FOR MASHING POTATOES.
WHEN BUTTER IS MELTED ADD PLAIN FLOUR TO FORM A ROUE SLOWLY ADD RESEVED MILK TO MAKE A WHITE SAUCE ADD MUSTARD TO SAUCE AND SEASON TO TASTE. POUR SAUCE OVER HAM AND LEEKS. MASH POTATOES AND PARSNIPS WITH REMAINING BUTTER AND COVER HAM AND SAUCE. CRUNCH CRISPS TO SMALL BITS AND SPRINKLE OVER POTATOES.
BAKE IN A HOT OVEN 200C FOR ABOUT 35 TO 40 MINS OR UNTIL NICELY BROWN ON TOP.
SERVE HOT.