1. Chop the leek
2. Pop the pasta in a pan of boiling water
3. Melt butter in a frying pan and add the flour to create a paste, gradualy add the milk to make a white sauce (takes 5 mins). keep stiring and mash out any lumps with a fork.
4. Add the chopped leek to the white sauce and simmer for 10 mins.
5. Chop/grate cheese and add to leeks/sauce, stir until melted.
6. Drain pasta and add to the leeks & sauce, season with loads of black pepper.
7. Chop and add bacon or ham for the meat-eaters.
8. Loosen your belt, tuck in and promise yourself you'll go to the gym.
|Flour||1 Table Spoon|
|Mature Chedar Cheese||150 Grams|
|Milk||3 Quarters Of A Pint|
|Butter Or Margerine||25 Grams|
|Dry Pasta||200 Grams|
Wash leeks after you've chopped them, they're gritty.
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Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.