Greens Pasta and Cheese

Cook the pasta

450g dried macaroni, or fusilli pasta.

Cook the pasta in a large pan of boiling salted water for 5 minutes, then drain.

Make the sauce in a large pan, then blend

40g unsalted butter

1 large leek

3 cloves of garlic

400g purple sprouting or tenderstem broccoli

1/2 a bunch of fresh thyme

Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later.

Place the sliced veg in the pan over a medium heat with the butter, then strip in the thyme leaves and cook for 15 minutes, or until softened, stirring regularly.

2 tablespoons plain flour

1 litre semi-skimmed milk

Stir in the flour, followed slowly by the milk, then simmer for 10 minutes, or until thickened, stirring regularly.

30g Parmesan cheese

150g mature Cheddar cheese

100g baby spinach

Grate the Parmesan and most of the Cheddar into the sauce, and mix well.

Tip into a blender, add the spinach and whiz until smooth - you may need to work in batches.

Combine in a 25cm x 35cm baking dish

Above blended mixture

Sea salt

Black pepper

Above cooked pasta

reserved Brocolli florets

50g flaked almonds

Season with the sea salt and black pepper, then stir in the pasta and broccoli florets, loosening with a splash of milk, if needed .

Transfer to the baking dish, grate over the remaining cheddar and scatter over the almonds. Bake for 30 minutes at 180°C, or until beautifully golden and bubbling.

Swap spinach for any kind of fresh or frozen greens, discarding any tough stalks. You could also add breadcrumbs to the top for bonus crunch