RECIPE: Leek and Bacon with Pasta and Cheese Sauce

Time: 25 mins

Servings: For 4 adults

Ingredients:

2 x large leeks

1 x pack of bacon (streaky, middle or back - smoked or unsmoked - whatever your preference)

150g cheddar cheese

Pasta x 8 handfuls

1 pint-ish milk (depending on preferred sauce consistency)

100g butter

Flour

Black pepper

Olive or vegetable oil (your preference)

Water

Method:

Cook pasta then drain.

Shred the leeks into long strips.

Slice the bacon.

Grate the cheese.

Fry the bacon in a pan - you can dry fry or use a small amount of oil but drain it all off afterwards.

Lightly fry the leeks in a little oil and a splash of water then drain.

Put to one side.

To make the roux (white sauce):

Gently melt the butter in a large saucepan.

Once thoroughly melted, add some flour a little at a time until you have a slightly stiff 'dough' (for want of a better word!). Don't let it burn!

Keeping the heat at medium, whisk in the milk a little at a time and I mean a little! (You can warm the milk first for easier absorption but I never bother).

Keep going until the mixture becomes sauce like and then you can add larger amounts of milk until the sauce is at the right consistency for you.

Add grated cheese and stir until melted into sauce.

Add pasta, leeks and bacon into white sauce and grind in lots of black pepper to taste.

Serve with warm crusty bread and fried mushrooms.