• 1 large leek , thinly sliced
• Small knob of butter
• 300g risotto rice , such as arborio or carnaroli
• 700ml fish or vegetable stock
• 250ml full-fat milk
• 375g undyed smoked haddock , skinned and cut into large chunks
• 3 tbsp crème fraîche
• 100g baby spinach

1. Heat oven to 200C/180C fan/gas 6.

2. Heat the butter in a large ovenproof dish over a medium heat.

3. Cook the leek for 4-5 mins, stirring regularly, until just tender.

4. Add the rice and stir for a further 2 mins.

5. Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top.

6. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.

7. Fold in the crème fraîche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving - the steam will soften the spinach.

• 400g pack trimmed leeks , sliced and well washed
• 25g butter
• 3 rashers streaky bacon , chopped
• 1 onion , chopped
• 3 medium potatoes , peeled and diced
• 1.4l hot vegetable stock
• 142ml pot single cream
• 4 rashers streaky bacon , to serve

1. Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden.

2. Tip in the leeks and potatoes, stir well, then cover and turn down the heat.

3. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn't catch.

4. Pour in the stock, season well and bring to the boil.

5. Cover and simmer for 20 mins until the vegetables are soft.

6. Leave to cool for a few mins, then blend in a food processor in batches until smooth.

7. Return to the pan, pour in the cream and stir well.

8. Taste and season if necessary.

9. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.

• 3 leeks , cut into chunks
• small knob butter
• pinch dried rosemary or thyme
• 450g potatoes (1 very large baking potato is perfect), chopped into thick slices
• 140g melting cheese , such as cheddar, cut into small chunks
• 500g pack shortcrust pastry
• 1 egg , beaten

1. Put the leeks, butter and herbs in a pan, cover and cook over a low heat for about 20 mins until very soft, stirring occasionally.

2. While the leeks are cooking, put the potatoes in a pan of cold water, bring to the boil and simmer for 4-5 mins until just cooked.

3. Drain the potatoes and stir into the cooked leeks. Leave to cool, stir in the cheese and season with plenty of pepper and salt if you want.

4. The filling can now be chilled for use the following day, if you like.

5. Heat oven to 200C/fan 180C/gas 6.

6. Divide the pastry in two and roll one of the pieces to the size of a dinner plate.

7. Transfer this to a baking sheet and roll the remaining pastry and any trimmings to a round about 5cm bigger than the first.

8. Pile the filling into the middle of the round on the baking sheet, leaving a 4cm border.

9. Brush the border with the beaten egg, then drape over the larger piece of pastry.

10. Trim the edges to neaten, then press the sides together with your thumb.

11. Brush the tart all over with egg.

12. Bake for 35-40 mins until golden. Leave to rest for 10 mins before cutting into wedges and serving with beans or greens.

• 2 medium leeks , thinly sliced
• 2 tsp olive oil
• 200g chestnut mushrooms , sliced
• 2 garlic cloves , crushed
• 300g spaghetti
• 140g low-fat soft cheese (we used Philadelphia Light)
• 85g wafer-thin smoked ham , shredded
• Small pack basil
• 25g grated Parmesan

1. Heat the oil in a large saucepan.

2. Stir in the leeks, 2 tbsp water and some seasoning, cover, then cook for 5 mins over a medium heat until softened.

3. Add the mushrooms and garlic, then cook for 3 mins more.

4. Meanwhile, cook the spaghetti according to pack instructions, drain, reserving a little of the cooking liquid.

5. Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency.

6. Add the ham, basil leaves and Parmesan, then toss in the spaghetti.

• 2 large leeks, trimmed, cut into medium slices and washed
• 30g butter
• 1 tbsp Dijon mustard
• 8 medium slices Granary bread
• 3 eggs
• 500ml whole milk
• 200g vegetarian Stilton, crumbled
• 200g Cheddar, grated

1. Heat 10g butter in a large frying pan over a medium-low heat.

2. Add the leeks and cook gently for 6-8 minutes, stirring occasionally, until softened but not coloured. Set aside.

3. Meanwhile, thinly spread the remaining butter and the mustard on 1 side of each slice of bread.

4. Cut each slice into quarters. In a large jug, beat the eggs, milk and some seasoning.

5. Preheat the oven to 190°C/ fan170°C/gas 5.

6. Arrange a third of the bread, buttered-side up, in an ovenproof dish.

7. Scatter with a third of the leeks and a third of the cheeses, then pour over a third of the milk mixture, evenly and slowly.

8. Repeat to use up the remaining ingredients, then leave to soak for 20 minutes or so, if you have time.

9. Place the dish on a baking sheet and cook for 30-40 minutes, until risen and golden.

10. Serve warm with steamed seasonal vegetables.

11. Tip: For a meaty version, fry 6 chopped pork sausages until golden, then add to the leeks before layering up.

• 300g plain flour , plus extra for dusting
• 140g unsalted butter , cut into small pieces, plus extra for greasing
• 1 medium egg
• 4 tbsp iced water

For the filling

• 85g unsalted butter
• 800g leeks , sliced lengthways then into 2.5cm/1in pieces
• ½ tbsp plain flour
• 300ml milk
• 200ml double cream
• 2 medium eggs
• 4 medium egg yolks , beaten together with the other eggs
• 100g Gruyère , grated
• 1 tsp English mustard

1. Pulse the flour and butter in a food processor until you have fine crumbs.

2. Add the egg yolk and water, and bring together into a ball. Do not knead. Roll the pastry in cling film and chill for at least 1 hr.

3. Meanwhile, heat the butter in a pan, then add the leeks.

4. Cook over a low heat for 20-25 mins until soft, stirring often. Season to taste.

5. Stir in the flour, cook for 3-4 mins, stirring, then stir in the milk and cream. Once smooth, simmer for 15 mins to cook out the flour. Season well, then cool.

6. If making ahead, cover the surface with cling film and chill for up to 2 days.

7. Stir the eggs and egg yolks into the mix, along with the grated cheese and the mustard.

8. Heat oven to 190C/170C fan/gas 5.

9. Roll out the pastry on a floured surface to about 5mm/¼in thick, and gently lay it over a 23cm loose-bottomed tart tin.

10. Using a small ball of pastry to help, gently press the pastry into the sides of the tin.

11. Trim, leaving a slight overhang. Line the pastry with baking paper, fill with baking beans, then bake for 15 mins.

12. Remove the beans and paper, and bake for 10 mins more or until golden and biscuity.

13. Cool on a wire rack.

14. Turn oven down to 180C/160C fan/gas 4.

15. Spoon the leek mix into the case and smooth the top. Bake for 30 mins until set and golden.

16. Rest the tart for 15-20 mins before you slice it, and serve warm.

17. If making ahead, chill the tart. Once cooled, for up to 2 days, or freeze for a week. Defrost in fridge, then warm in the oven for 20 mins before serving.