Simple but effective

This week, the Cookery School isn't breaking any new ground, instead it's showing you exactly how to cook an essential meal to perfection. Sometimes what you need is a dish you can consistently make every week or so and this pasta dish is exactly that! 

Students gathered again at Boldrewood Innovation Campus to learn these new techniques, develop their cooking skills, and enjoy a hands-on experience in the kitchen.

Watch the highlights of this week's Cookery School episode to learn some essential pasta-making tips:

Cheesy Leek and Bacon Pasta

Cook time: 10 minutes prep | 20 minutes cooking

Serves: 2 people

Ingredients

• 1 tbsp olive oil
• 150g leek, halved and finely sliced
• 4 rashers smoked streaky bacon, sliced
• 200g pasta shapes (we used penne)
• 50g herb & garlic soft cheese

Method

1. Heat the oil in a large non-stick frying pan. Add the bacon, fry until cooked and crispy, remove with a slotted spoon. Add the leeks to the pan and 2 tbsp water, and cook for about 10 mins until very soft. Add the bacon back to the pan once cooked.
2. Meanwhile, cook the pasta following pack instructions. Drain and reserve a mug of the cooking water.
3. Spoon cheese into the leek and bacon mix, adding some of the reserved cooking water. Season and stir gently over a low heat until melted. Toss through the cooked pasta, adding a little more cooking water, if needed, to help the sauce coat the pasta.

Keep an eye out for more episodes in the future!