Wild Garlic & Cauliflower Macaroni Cheese

Ingredients:

• 1 cauliflower

• 2 leeks

• 1 Large handful wild garlic

• 500g macaroni pasta

• 300g mature cheddar

• 500ml milk

• 100g butter

• 2 tbsp plain flour

• salt and pepper

Method:

Put a large pan of water on the hob and bring to the boil. Cook the macaroni for approximately 10 minutes until al dente. Meanwhile, preheat the oven to 180°C and prepare a steamer. Chop the cauliflower into florets and steam for 5 minutes. Wash and slice the leeks and add them to the steamer for a further 3–4 minutes until both vegetables are just cooked but still have a little bite. Drain the vegetables and pasta and place them together in a large ovenproof dish.

To make the sauce, melt the butter in a saucepan. Remove from the heat and stir in the flour with a wooden spoon. Add a splash of milk and stir to form a smooth paste. Gradually add a little more milk, stirring well each time.Return the pan to a gentle heat and slowly whisk in the remaining milk until smooth. As the sauce begins to thicken, season with salt and pepper.Grate the cheese, reserving roughly a third for the topping. Gradually add the remaining cheese to the sauce, stirring until melted. Wash and chop the wild garlic, then stir it into the sauce and cook for a minute until wilted and dark green.

Pour the sauce over the macaroni, cauliflower and leeks and mix gently. Scatter over the remaining cheese, season lightly and bake for approximately 25 minutes until golden and bubbling.