Take two small handfuls of chopped leeks and two spring onions; sweat in a little butter and oil to soften. Mix with 200ml of leek & potato soup - mine was leftover home-made - and bring to the boil.
Add 50g of Dolcelatte and 1 dstsp creme fraiche. When thoroughly combined, add four big handfuls of penne or macaroni cooked to al dente.
Transfer to an oven-proof dish and sprinkle on 2 handfuls of breadcrumbs. Bake in a hot oven for about 15 minutes.
