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Ingredients

• 2 leeks
• 1 head broccoli
• 14 oz fusilli
• 1 oz butter
• 1 oz plain flour
• 1/2 pint milk
• 10 oz mature cheddar cheese
• 10 slices roast turkey breast

Directions

Slice 2 leeks and place in a pan of boiling water with the florets from 1 head broccoli and simmer for 10-15 minutes until cooked. In a separate pan cook 14 oz fusilli .

While the pasta and veg are cooking, gently melt 1 oz butter in a small pan. Once melted add 1 oz plain flour and stir to make a paste. Now slowly add 1/2 pint milk stirring constantly to make a smooth sauce. Remove from the heat. Grate 6 oz mature cheddar cheese and stir into the sauce.

Chop 10 slices roast turkey breast into bite size squares and place them in an oven proof dish. Add the cooked vegetables and pasta and mix everything together. Pour on the cheese sauce and then grate another 4 oz mature cheddar cheese over the top of everything.

Cook under a medium grill for 10-15 minutes until the cheese is bubbling nicely but is not burnt.