Cacio e Pepe Cheesy Leeks

Grab a small frying pan and place over a high heat. Add the peppercorns and toast for a minute, then tip from the pan into a pestle and morter, or into a mini chopper or spice grinder. Crush or blitz until you have chunky black pepper.

Add a big glug of olive oil to a large non-stick frying pan set over a medium-high heat. Add the sliced leeks along with a big pinch of salt and cook, stirring regularly, for 10-15 mins until softened. Meanwhile, peel and finely slice the garlic. Once the leeks are soft, add the garlic and cook for a couple of minutes, then tip the whole mixture into a bowl and set aside. Turn the heat down to low-medium and add the butter to the pan.

Once melted, add the plain flour and whisk well to combine, then cook for 1-2 mins. Add a big splash of milk and whisk well. Continue to slowly add the milk, big splash at a time, whisking to combine each time. Add all the milk until you have a smooth sauce – it should be about the consistency of single cream. Turn the grill to high.

Bubble the sauce away for a minute, then add half the mozzarella and cheddar and the Dijon mustard. Finely grate the parmesan into the mix along with the black pepper and a big pinch of salt. Stir the leeks back into the pan. Remove the pan from the heat and, if your pan is oven-proof, leave the leeks in there. If not, tip the contents of the pan into an ovenproof pan or bowl.

Top with the remaining cheddar and mozzarella, then slide under the grill for 10-15 mins until golden and bubbling.