Creamy Ham and Leak Pasta

Cut the white and pale green of the leeks into thin slices and wash well. Melt the butter in a heavy saucepan, add the leeks and stir until they are coated with butter.

Add the stock and simmer very gently, uncovered, for 30 minutes or until the leeks are tender.

Add the ham and season to taste. The leeks will absorb most of the liquid. Meanwhile cook the pasta 'al dente', drain well and pour into a warmed serving bowl.

Quickly reheat the leeks with the cream. Pour over the pasta, add half the cheese and toss together. Serve at once, with the rest of the cheese passed round separately