Braised leek and roast mushroom penne with preserved lemon cream

Preheat oven to 200.

Place a fry pan (one that can go in the oven, if you have it) on medium heat.

Cut the leek in half lengthwise, the cut each half into thirds.

Add a good splash of olive oil to the pan and cook the leeks cut side down for about 2 minutes. Leave the garlic unpeeled and lightly crush.

After about 2 minutes, add about 1-2 cups of water to the pan, enough to almost cover the leeks. Add the crushed garlic and braising spices.

Bring to a boil, cover with foil and braise in the oven for 25 minutes or until tender.

If your pan can’t go in the oven, gently transfer the leeks and the liquid to an oven safe dish, cover and place in the oven. Make sure you bring the liquid to a boil first.

Place a large pot of salted water on to boil.

Cut mushrooms in half then cut into wedges, about bite size. Place in a bowl, toss with olive oil, salt and a good crack of pepper. Place on an oven tray and roast for 10 minutes.

Remove parsley from the stalk and finely chop. Cook pasta for 10-12 minutes in boiling water.

Once the leeks are cooked, remove from the oven and allow to cool slightly for about 5 minutes. Remove the leeks and garlic from the pan, keeping any leftover liquid. Cut leeks into 2 cm slices, remove garlic from the skin and mash with the back of a knife.

Once pasta is cooked, strain, turn off heat and return to pan. Add leeks, mushrooms, garlic, parsley, half of the lemon cream and every last drop of the braising liquid. Mix well, taste and adjust the seasoning. Adding more salt or pepper as needed.

Serve hot, topped with remaining preserved lemon cream.