This is one of our favourite gluten free recipes. In fact we have been eating it for years, and Jamie was very relieved to realise that he could carry on eating it as it is completely gluten free! This is a great recipe, takes about half an hour to cook or can be made earlier in the day and just heated through in the oven for 45mins before eating. It also freezes well.
Ingredients (enough for a family of 4) – I apologise for the ‘abt’s: I never measure anymore but go by what I feel looks the right amount. It’s hard to go wrong on.
- Potatoes (enough to cover the top of a pie)
- 4 Chopped gammon rounds or 8 chopped rashers of bacon
- Leeks (allow for half a leek each)
- abt 75g margarine
- abt 300ml fresh milk
- abt 100g cheddar cheese
- 2 tablespoons cornflour
- handful of cherry tomatoes
First, peel and chop the potatoes and put them on to boil.
Chop the leeks and fry them gently in a little bit of the margarine. While they are softening, chop the gammon. When the leeks are soft, lift them out, add he remaining margarine to the pan and gently fry the chopped gammon for ten minutes or so, stirring frequently (until cooked through). While it is frying, grate the cheese.
Add cornflour to gammon and fry for a further minute, stirring continuously. Slowly add the milk and stir continuously until it thickens. Add the cheese and leeks and stir. Place in a casserole dish and top with the potatoes (which will need mashing first!).
Place in a pre-heated over or under the grill to crisp the potatoes and bake the tomatoes, sprinkle with parsley and serve either alone or with a salad.