Creamy Sausage & Leek Pasta

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Slice the Cumberland sausages open and carefully squeeze the sausagemeat into the pan and cook for them for 5 min or until slighly golden in colour, breaking it up with a spoon as you go

Meanwhile, boil a kettle 

Trim then wash the leeks carefully to remove any grit from between the leaves, then slice finely

Peel and finely chop (or grate) the garlic 

Add the leek to the sausagemeat and cook for 10-15 min or until the sausages have browned and the leeks have softened 

Once done, add the garlic to the pan and cook for 1 min further

Add the shaoxing wine and cook for 2 min further or until it's evaporated 

Transfer the cooked sausagemeat and leek to a plate and keep the pan 

Meanwhile, add the conchiglie pasta to a pot of boiled water with a pinch of salt and bring to the boil over a high heat

Cook the pasta for 8-10 min or until cooked with a slight bite (or done to your preference)

Meanwhile, grate the cheddar cheese

Return the reserved pan to a medium-low heat with 15g [30g] butter

Once melted, gradually stir in 15g [30g] plain flour and cook for 1 min, stirring constantly

You should end up with a sandy textured, honey coloured paste - this is your roux

Whisk 200ml [400ml] milk gradually into the roux

Cook for 3 min, stirring continuously, until a smooth fairly loose sauce forms, then remove it from the heat and stir in the cheddar and clotted cream - this is your cheesy sauce