The beauty of this recipe apart from tasting great is that it is so versatile you can basically use the vegetables you have hanging around the house plus any optional leftover cooked meat. I am using leeks and cabbage but any greens like beans, peas, spinach chard would also be delicious.

It is like Italy meets Ireland with the Pasta and crunchy top.

Oven 180C

Serves 5

Ingredients

1 large leek or 2 smaller ones trimmed washed and sliced

150g Green cabbage sliced thinly (net amount after trimming)

1tbsp oil and 20g butter

Salt and pepper

50g Butter

50g plain flour

200ml Milk

250g dried pasta

75g grated cheese like parmesan, fontina , gran padana or medium cheddar

100gr breadcrumbs mixed with ½ finely chopped onion and 2 tbsp fresh herbs

Steps.

1. Heat the oil and add the leek and cabbage plus a glug of water and cook over a medium heat, lid on for about 15 minutes. Season really well then tip into to a food processor and blend together well. .

2. Melt butter, Add the flour and stir to combine and cook out well for a few minutes. Whisk in the milk and keep whisking over a high heat until it thickens – keep whisking to make sure you remove any lumps.Season well.

3. Meanwhile cook 250g of penne pasta until almost fully cooked .

4. Fold the pasta, cheese and vegetables into the white sauce plus your cooked meat of choice if you are using. Transfer into a greased oven proof dish and top , then cover with the breadcrumbs. Season and add a few pats of butter to the top and bake for 35 mins approx until golden brown.