Swirly pasta with leek, broccoli & cheese sauce

Be sure every meal includes veg, adding it to a creamy cheese sauce is normally a winner. It’s useful to know how to make a white sauce like this because it’s used in many dishes like lasagne, macaroni cheese and cauliflower cheese. We love broccoli and leek, but chopped kale is also really good, just add it raw and sliced to the dish, with the pasta. INGREDIENTS 1 teaspoon English EQUIPMENT 300g broccoli mustard Small paring knife tender stems 2 large handfuls Chopping board 1 leek – halved grated cheese Saucepan lengthways 250g pasta Wooden spoon 50g butter spirals (or any Whisk 50g plain flour other pasta you Colander 500ml milk fancy), cooked Ovenproof dish

Oven gloves 1 Turn the oven to 190°C/170°cfan. Use the claw-cutting technique to cut the broccoli into chunks with a small, paring knife. Using the same technique, slice the halved leek into thin slices. OR, if you find it easier, use scissors to cut the broccoli and halved leek into pieces. 2 Turn hob to low heat. Put the leek and butter into a saucepan on the hob and heat gently. Cook for 10 minutes, or until the leek softens. Stir with a wooden spoon. 3 Add the flour, stir and cook for a few minutes until you have a thick paste. Now take a whisk and, whisking all the time, slowly pour in the milk. Keep whisking until you have a smooth sauce and cook gently for a few minutes. Add the mustard and almost all the cheese (keep some for the top). 4 Tip the cooked pasta and broccoli into an ovenproof dish. Pour the sauce over the top and sprinkle the last bit of cheese over the top. Using oven gloves, carefully put the dish in the oven. Cook for 25-30 minutes until the topping is golden and the sauce is bubbling away nicely.