Leek and Ham Hock Fusili

I don’t know what it’s been like where you are, but here, today, the weather has been foul – cold, storms, hail, torrential rain – nothing like May should be.

So I thought I’d make a nice, soothing pasta dish to warm our cockles. Ham and leek is a very traditional combination, and this is perfect when you want something simple and filling after a long day.

Leek and Ham Hock Fusili

500g fresh fusili (I used this as it is so much quicker to cook – you could use dried)

2 cloves garlic

2 tbsp olive oil

400g leeks

180g cooked ham hock, shredded

200ml half fat creme fraiche

large handful of chopped parsley

1. Put the pasta on to cook in a large pan of boiling, salted water.

2. Chop the garlic and add to a large saucepan with the olive oil. Add the thinly sliced leeks and cook on a medium heat for 5 mins, until starting to soften.

3. Add the ham hock and 100ml water, and simmer for 2 minutes. Add the creme fraiche, heat through for a couple of minutes, then turn off the heat and stir in the parsley.

4. Drain the cooked pasta, reserving a cup of the cooking water, and stir the sauce into the pasta with the reserved water.

5. You could serve it like this – or pour into an oven proof dish and top with breadcrumbs and grated cheddar, then put under the grill for 5 minutes until golden brown and bubbling.


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