Instructions: Wash and prepare the leeks first. Put them into a wide frying pan with the oil and cook them gently until soft and lightly browned. Season to taste and add water if necessary to help them cook.

Meanwhile, bring a large saucepan of salted water to a rolling boil. When it boils, throw in the pasta and stir. Return the water to the boil and cook the pasta until al dente. Drain and transfer back to the saucepan.

Place the gorgonzola and milk into a bowl and place this bowl over a smaller pan of simmering water. Allow the gorgonzola to melt and stir in through the milk. Add a little grated nutmeg to the melted cheese mixture.

Add the leeks, the melted cheese mixture and the creme fraiche to the drained pasta. Stir together thoroughly to evenly distribute all the ingredients. Season to taste with salt and pepper.

Lightly grease an ovenproof dish large enough to take all the pasta with the butter or low fat spread. Pour the pasta into the dish, cover randomly with the thin slices of mozzarella and sprinkle with parmesan. Place in a medium hot (200 C/375 F/gas mark 5) oven for 10 minutes, or under a hot grill for about 4 minutes, or until the top is lightly browned and bubbling. Serve at once with a fresh green salad, some crusty bread and a light red wine.

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