Confit leek and sausage 'pappardelle' recipe
 This indulgent sausage and leek pasta uses a nifty little trick to turn lasagne sheets into homemade pappardelle. 150g/5½oz unsalted butter 2 small leeks, chopped into 1/2cm/¼in slices, thoroughly washed 2–3 good quality pork sausages, skin removed 1 tsp fennel seeds 5 dried lasagne sheets per person ½ tsp chilli flakes salt and freshly ground black pepperfresh tarragon, to garnish (optional) Parmesan, to garnish (optional) 150g/5½oz unsalted butter 2 small leeks, chopped into 1/2cm/¼in slices, thoroughly washed 2–3 good quality pork sausages, skin removed 1 tsp fennel seeds 5 dried lasagne sheets per person ½ tsp chilli flakes salt and freshly ground black pepper fresh tarragon, to garnish (optional) Parmesan, to garnish (optional) Method Add the butter to a small saucepan on a low heat, until melted. Dry off the leeks and add into a saucepan with the melted butter. Cook gently for 20 minutes until the leeks are soft, turning halfway. Remove from the heat and set aside. Put a large pan of water on to boil. In a bowl, mix together the fennel seeds, sausage meat and a big pinch of salt and freshly ground black pepper. Place a frying pan over a high heat and add in a spoonful of the butter from cooking the leeks. Crumble in the sausage meat and fry until golden brown. Meanwhile, add a large pinch of salt and the lasagne to the pot of boiling water. Cook for 8–9 minutes until almost cooked, then drain, reserving a ladleful of pasta water. Cut the lasagne into thick strips. Use a slotted spoon to drain the leeks and add them into the browned sausage meat. Add in all of the cooked pasta, plus the ladle of pasta water to create a bit of sauciness. Season with salt and freshly ground black pepper to taste, and serve into bowls. Sprinkle with the chilli flakes and tarragon, if using, to garnish. Grate over a mountain of Parmesan, if using. Add the butter to a small saucepan on a low heat, until melted. Dry off the leeks and add into a saucepan with the melted butter. Add the butter to a small saucepan on a low heat, until melted. Dry off the leeks and add into a saucepan with the melted butter. Cook gently for 20 minutes until the leeks are soft, turning halfway. Remove from the heat and set aside. Cook gently for 20 minutes until the leeks are soft, turning halfway. Remove from the heat and set aside. Put a large pan of water on to boil. Put a large pan of water on to boil. In a bowl, mix together the fennel seeds, sausage meat and a big pinch of salt and freshly ground black pepper. In a bowl, mix together the fennel seeds, sausage meat and a big pinch of salt and freshly ground black pepper. Place a frying pan over a high heat and add in a spoonful of the butter from cooking the leeks. Crumble in the sausage meat and fry until golden brown. Place a frying pan over a high heat and add in a spoonful of the butter from cooking the leeks. Crumble in the sausage meat and fry until golden brown. Meanwhile, add a large pinch of salt and the lasagne to the pot of boiling water. Cook for 8–9 minutes until almost cooked, then drain, reserving a ladleful of pasta water. Cut the lasagne into thick strips. Meanwhile, add a large pinch of salt and the lasagne to the pot of boiling water. Cook for 8–9 minutes until almost cooked, then drain, reserving a ladleful of pasta water. Cut the lasagne into thick strips. Use a slotted spoon to drain the leeks and add them into the browned sausage meat. Add in all of the cooked pasta, plus the ladle of pasta water to create a bit of sauciness. Use a slotted spoon to drain the leeks and add them into the browned sausage meat. Add in all of the cooked pasta, plus the ladle of pasta water to create a bit of sauciness. Season with salt and freshly ground black pepper to taste, and serve into bowls. Sprinkle with the chilli flakes and tarragon, if using, to garnish. Grate over a mountain of Parmesan, if using. Season with salt and freshly ground black pepper to taste, and serve into bowls. Sprinkle with the chilli flakes and tarragon, if using, to garnish. Grate over a mountain of Parmesan, if using.