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Sauté the leeks in a little oil and butter with the mushrooms till softened. Add the chopped turkey & ham.
Melt the butter in a pan, add the flour and cook for a few minutes. Add all the milk and whisk till smooth, stir till thickened. Add the mustards and the seasoning. Reserve about a fifth of the mixture, add the rest to the leek, turkey, ham mix and stir well to combine.
Blanch or steam the Kale, refresh in cold water. In a blender add the egg, flour, milk, pinch of salt and the kale, squeezing all the liquid out first. Blend till a green batter is formed, then in a little oil make your thin pancakes.
Put the lemon zest, garlic, thyme leaves and panko breadcrumbs into the olive oil and butter. Heat gently till fragrant and lightly crisp.
In a lined, springform cake tin, 21cm diameter, place 1 pancake in middle then drape 4 round edges ensuring that the bottom is covered. Divide your mixture into 4 then start layering. Season with black pepper and pecorino before adding next pancake and continue till all 4 layers are done. Fold the edges of the draped pancakes over, then place a pancake over to complete. Cover in reserved béchamel, black pepper, pecorino & breadcrumbs. Bake at 180c for 40 minutes.