Gammon-and-leek souttert recipe | Woolworths TASTE

Ingredients

• 300 g leeks
• 3 T canola oil
• sea salt, to taste
• 1 T thyme, chopped
• 2 T butter
• 75 g Parmesan, finely grated (optional)
• 500 g cooked gammon (ideally leftovers), sliced
• 100 g Woolworths Botham’s full-fat semi-soft Cremezola blue mould cheese
• For the souttert mixture, combine:
• 6 free-range eggs
• 100 g flour
• 2 cups milk
• 150 g mature Cheddar , grated
• sea salt and freshly ground black pepper, to taste