CREAMY LEEK PIE

Start by making the pastry. Combine the flour, thyme, mustard powder and salt in a mixing bowl. Add the butter and use your fingers to work it into the flour mixture, until you have something which resembles rough breadcrumbs. Add 2-3 tbsp of ice-cold water and knead everything together very briefly, being careful not to overwork it, until the mixture forms a dough. Gently mould into a disk shape, wrap in clingfilm and refrigerate for 30 minutes.

Heat a good glug of oil in large frying pan over a medium heat. Once hot, add the leeks and a good pinch of salt and fry for 8-10 minutes, or until soft and translucent. Remove from the pan and set aside.

In the same pan, melt the butter over a medium heat. Add the garlic and mustard powder, whisk well and cook for a minute or so. Next, add the flour and continue to whisk for 2-3 minutes to form a paste. Gradually add the milk a little at a time, whisking continuously, until smooth.

Bring the sauce to a gentle simmer and cook, stirring frequently, for 10-15 minutes, until thickened and glossy. Stir in the grated cheddar, then season to taste with salt and black pepper. Add the softened leeks and butter beans into the sauce and stir well to combine. Remove the pan from the heat and allow to cool.

Roll 2/3 of the chilled dough out on a lightly floured surface into a circle about 3mm thick. Line 20cm loose-bottomed cake tin with the pastry, letting it stand a little above the rim and making sure it is pushed right into the sides, then spoon in the filling to the top of the tin (you may find you have a small amount of leftovers depending on the size of your leeks). Roll out another 3mm disk with the remaining 1/3 of the pastry for the top and lay it over the filling, pinching the edges together at the side. Prick the top a few times with a fork, then glaze with olive oil.

Bake for 1 hour-1 hour 15 minutes, or until golden and crisp on top. Allow to cool for 15 minutes before removing from the tin and chopping into slices. Serve with mash and lots of gravy.