Update my dinner status, I'm making this tonight.

Servings: 2 servings
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

Preheat oven to 220c/452f/Gas 7. 1 Cut half the leek into thin julienne strips. Heat 1 tbsp olive oil in a frying pan and cook the leek gently until softened. 2 Add the ham and cook for another minute to heat through. Add the white wine and double cream and simmer. 3 Sprinkle over the thyme leaves, 2 tbsp flour and 1 tbsp water and stir to make a smooth sauce. Tip the mixture onto a greased pie plate. 4 Place 175g/6oz flour and 85g/3oz butter in a food processor and blitz to make crumbs. Add the mustard powder, tarragon, egg yolks and 2 tbsp olive oil and pulse to make a dough. 5 Roll out on a floured worksurface and lay on top of the leek and ham filling. Seal the edges of pastry, trim off the excess and bake in the oven for 12-15 minutes, or until the pastry is golden brown and cooked through. Slice and garnish with sprigs of coriander. 6 Heat 1 tbsp olive oil in a large ovenproof frying pan, add the sausages and cook for 2-3 minutes, turning often to brown all over. Drizzle over 2 tbsp honey, put the pan to the oven and cook for 8-10 minutes, until cooked through. 7 Slice half the remaining leek and place in a pan with balsamic vinegar and red wine. Boil and simmer rapidly until reduced and thickened. 8 Heat 1 tbsp olive oil in a wok. Chop the remaining leek and add to the pan with the grated parsnip. Stir-fry until the vegetables are tender, season and add 25g/1oz butter. 9 Cook for another minute or so, until the butter has melted, then add 1 1/2 tbsp honey and toss together. 10 Pile the stir-fried parsnips on a plate, arrange the sausages on top and drizzle over the sauce. 11 For the Meringue Custard Tart: Whisk together the egg whites, 8 tbsp caster sugar and a pinch of ground cinnamon until stiff peaks. 12 Pipe or spoon the meringue over the surface of the custard tart, sprinkle over more cinnamon and place on a baking sheet and cook in the oven for 6-8 minutes, or until golden brown. 13 Heat 55g/2oz caster sugar in a frying pan, add the orange segments and cook until caramelised. Serve the tart on a plate with caramelised oranges. Pour the Babycham into glasses. Converted by MC_Buster. NOTES : Chef - Lesley Waters Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.