WARM UP winter with this leek and smoked cheese macaroni dish.

The recipe is taken from the Riverford Companion: Autumn and Winter Veg Box book. This serves four.

Ingredients: 400g macaroni, drizzle of olive oil, 40g butter, four small leeks, washed and shredded, four heaped tbsp plain flour, 800ml milk, 200g smoked Cheddar, grated, plus extra for topping, two tsp Dijon mustard, four tbsp breadcrumbs, salt and pepper.

To make: Heat the oven to 200°C/Gas 6. Boil the macaroni in a pan of salted water until nearly cooked. It should be slightly too al dente to eat.

Drain and toss in a little olive oil to stop it sticking together. While the pasta is cooking, melt the butter in a small pan on a low heat. Add the leeks and cook gently until soft, about seven minutes, stirring now and then. Add the flour and stir over a low heat for two minutes, then gradually stir in the milk (a whisk helps avoid lumps). Add the cheese and heat gently, stirring, to thicken the sauce and melt the cheese. Season to taste with mustard, salt and pepper. Combine the pasta with the leek mixture and transfer to a baking dish. Sprinkle over a little more cheese and the breadcrumbs, if using, and bake for about 20 minutes, until golden on top.

From riverford.co.uk/recipes