Leeks with Ham in Goats’ Cheese Soufflé

• 12 medium leeks, trimmed, well washed, and steamed till just tender
• 12 very thin slices of ham

Butter a large oval or oblong ovenproof dish. Wrap each just-cooked leek in a slice of the wafer-thin ham and arrange these in the buttered dish. Make the soufflé by melting the butter in a saucepan and stirring in the flour. Let it cook for a minute before pouring in the milk gradually, stirring continuously till the sauce boils.

Take the pan off the heat and season with salt, pepper a