During my visit to the Old Farm Shop, near Steventon, I was shown all the fresh vegetables that had been harvested early that morning. They included a box of baby leeks. Caroline asked how she could encourage more people to cook with fresh leeks. I explained that I found leeks a very useful vegetable, especially for casseroles and stews and I loved serving them with a parsley sauce made from a traditional bechamel base. Surprisingly, they also go very well with pasta, which is why I took some home with me and created this supper dish.

YOU WILL NEED: Six baby leeks Half-pint bechamel sauce 2oz (50g) grated cheese of your choice Half a bunch of fresh parsley Two slices ham 6oz (175g) dried pasta of your choice Salt and pepper to season.

METHOD: Clean the leeks in cold running water, trim off root and greenery.

Cook the dried pasta in salted water until it begins to soften.

While the pasta is cooking, steam the leeks until cooked but not soft - boil them in salted water if you have not got a steamer.

Prepare the bechamel sauce, crumble the grated cheese in once it is cooked and thick enough to coat the back of a spoon.

Chop the parsley and stir into the bechamel, place lid on the saucepan and leave the sauce in a warm place until the pasta and leeks are cooked.

Chop the ham roughly.

When the pasta and leeks are cooked, assemble the dish by mixing pasta with the ham then placing on the serving dish. Add the leeks, pour over the sauce and serve.

NOTE: Adding a chopped hard-boiled egg or two to the pasta can enhance the flavour of this dish further.