Serves 4,
Preparation time: 15mins,
Cooking time: 15mins

Cook the spaghetti in boiling, slight salted water.
In the meantime, fry the bacon on a low heat until the fat releases from the bacon.
Turn up the heat on the bacon and fry until it is coloured – approx. 5mins.
Add the leek – cook for another 5mins approx.
Add the crème Fraiche until it starts to boil and reduce slightly.
Drain and set aside the pasta.
Add the lemon juice and zest to the sauce.
Season with slat and pepper and the chopped parsley, mix with the pasta and serve.

A wonderfully tasty soup, that is hearty and so easy top make!

Fry the leeks in the butter in a large saucepan until they are soft. (5 mins approx)

Add the stock and potatoes and bring to the boil.

Lower the heat to medium and cover until potatoes are very tender. (approx 30 mins)

Add the watercress.

Blend the whole mixture with a handheld blender (or in a Magimix).

Season to taste

Preparation Time: 15mins
Cooking Time : 30mins
Serves 4

Preheat the oven to 180°C, 350°F, gas mark 4.

Place the cabbage, leek and onion in a saucepan of approximately 1 litre boiling water,
Add two pinches of salt and cook for 4-5 minutes.
Drain reserving 200ml of the cabbage water.

Place the cooked cabbage mixture in a suitable sized ovenproof dish adding the ham strips.

In a saucepan melt the butter. Add the flour and cook for 2-3 minutes over a moderate heat. Gradually add the milk and cabbage liquid.
Simmer over a moderate heat until smooth and thick.

Add the mushrooms, horseradish, nutmeg, pepper and salt and cook for a further 2-3 minutes.

Pour the sauce over the cabbage mixture and bake for 15-20 minutes.
Garnish with a scattering of fresh parsley.

A delicious and filling variation of potato and leek soup.

Preparation time: 35 mins
Cook time: 90 min
Serves 4

Heat the oven to 190 degrees.
Scrub the potatoes, pat dry, and pierce several times with a fork.
Set them directly on the oven rack and bake until very tender - about 1 hour.

Whilst baking the potatoes prepare the above and relax!

Take out the potatoes and let cool completely on a cooling rack.

Melt the butter in a medium size saucepan over a medium low heat.
Add the leeks and garlic, season with salt and cook, stirring occasionally, until softened - about 10 mins.
Add the chicken broth and 2 cups of water. Simmer until the leeks are very tender - 20 mins.

Meanwhile, fry or grill the bacon until browned and reasonably crispy.
Put the bacon on a kitchen paper to drain.

Cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half.
Cut the flesh into 1/2-inch cubes and set aside.

Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks.
Puree the contents of the pot in batches in a blender until very smooth.
Return the soup to a clean pot and reheat over a medium low heat.

Whisk together the milk and sour cream and then whisk this into the soup, along with half of the Davidstow.
Stir in the diced potato.
Season with salt and pepper.
Serve garnished with the remaining Davidstow, the bacon bits, and chives

Preparation time: 10 mins
Cook time: 30 mins

Melt the knob of butter on a low heat.

Add the leeks, onion and carrots. Cook gently until soft.

Add stock and potato. Bring to the boil and then simmer on a lower heat until the potato is cooked.

Remove from the heat, add the sorrel, another knob of butter and the cream (if using).

Blend till smooth and season to taste.