A recipe traditional all over the north-west of England. The leeks should set in a creamy custard, delicious with the crisp pastry.
Plunge the leeks into boiling salted water and simmer for 5 minutes. Drain and allow to cool for 10 minutes.
Line a flan tin with the pastry rolled out to about
Cover the bottom of the flan with the ham or gammon pieces. Beat the eggs (reserve
©1980 The Estate of Elizabeth Ayrton