A delicious savoury crumble with whatever veg and leftover shredded ham, combined with a creamy mustard filling.
Preheat oven to 180C. Heat butter (or keto friendly oil like olive or avocado oil) in a frying pan on a medium heat.
Add the veg (except the leeks and cabbage) to the pan and saute gently, stirring occasionally for 2-3 minutes. Then add a lid or cover with foil and cook until softened (about 8 minutes).
Add the ham and stir round. Add the cabbage and leek, then stir in the stock, cream and mustard and bring up to lightly bubbling and starting to thicken.
If the sauce needs thickening more, sprinkle over a little xanthan gum. Start small as you might not need it all. Seaon with pepper
Transfer to an ovenproof dish, and add the crumble mix on top. If you want more crumble coverage just double up the crumble toppng volume.
Bake for around 20 minutes until the crumble topping is lightly browned (do keep an eye on it though as almond flour can catch fast).
Serve ladled in a bowl on its own, or along with extra leafy green veg.