A simple recipe to use up a little leftover ham. Shred (or cube) leftover ham and put into a shallow casserole dish. Slice leeks and soak in cold water
for 20 minutes, to remove any dirt trapped between the layers, then simmer in a little boiling water for 5-6 minutes, until softened. Drain and mix with
the ham. A few mushrooms, sliced and sautéed, could also be added if you have them. Cook farfalle (pasta bows, or your own choice of similarly-sized pasta)
until al dente, according to the package directions, drain thoroughly and toss with a little butter, then mix in with the ham and leeks. Make a cheese sauce
by melting a Tbs butter in a pan, adding 2 Tbs plain flour and stirring over heat to cook the flour, then add about 300 ml whole milk slowly, stirring all
the while, and cook gently until thickened. Stir in 50 g grated sharp cheddar cheese until melted, season with black pepper and pour over the pasta,
ensuring every part is covered. Sprinkle over more grated cheese (I had an end of parmesan which I used, but cheddar is fine), then bake in a 180°C oven
for 30 minutes, until bubbling and browned on top. A plain salad alongside is good.