Creamy Chicken Stock & Leek Linguine

Remove the outer layers of the leeks, then half and slice the leeks into pieces around 1cm thick. Put into a colander and rinse well to remove any grit. Peel and finely slice the garlic.

Melt the butter in a large pot over a medium heat and add the leeks and garlic. Cook for 10 mins until lightly golden, then add the pasta and stock. Simmer for 10-12 mins until the pasta is tender.

Add the Parmesan, mixing vigorously to emulsify. Pour in the cream and squeeze in the lemon juice. Taste for seasoning, then adjust with salt and black pepper. Serve up and top with tarragon, lemon zest and more Parm if you like.