Comfort Food Recipes

Cheddar and Leek Pasta


Servings: 4 ppl | Prep Time: 10 mins| Cooking Time: 30-40 mins 


Leek and Cheddar pasta: 

  • 400g of Orzo  
  • 200g of Mature Cheddar 
  • 3 Leeks  
  • 1 cup of Vegetable Broth  

Green Salad:  

  • Salad 
  • Handful of Cherry Tomatoes
  • 1 tbsp of Mustard  
  • 3 tbsp of Balsamic vinegar  
  • 2 tbsp of Olive oil  
  • Salt, Pepper  


  1. Wash the leeks, salad and cherry tomatoes.
  2. Finely slice the leeks and cut the cherry tomatoes in half.
  3. Place the salad and cherry tomatoes into a salad bowl and put aside for now.
  4. Heat a non-stick frying pan and add the sliced leeks. 
  5. Cook until slightly golden, then add the water and vegetable broth.
  6. Lower the heat and cover the pan with a lid, stir occasionally. Let it cook for about 30-40 mins.
  7. In another pan, add enough water for 400g of pasta to boil and follow cooking instructions on the packet. 
  8. Cut the cheddar up into cubes of about 5 mm. 
  9. Mix the mustard, balsamic vinegar and olive oil together, and season with salt and pepper. 
  10. When the leeks have finished cooking, take them off the heat and mash with a fork. 
  11. Drain the cooked pasta and place back into the saucepan. 
  12. Add the leeks and cheddar to the pasta and stir until the cheddar has completely melted. 
  13. Add the salad dressing to the salad and toss. 
  14. Serve out the pasta onto four plates and enjoy while still hot.




Servings: 4 ppl | Prep Time: 25 mins | Cooking Time: 25 mins 


For Burgers: 

  • 100g Mincemeat (5% fat) 
  • 4 Oven-baked or hamburger buns 
  • 4 Leaves of Romaine lettuce 
  • 4 Slices of Mature Cheddar (or any cheese of your choice, or none) 
  • 1 Red onion 
  • Tomatoes 
  • Pickles (optional) 
  • Garlic Paste 
  • Salt, Pepper  

For the Sweet Potato Fries: 

  • 2 Large Sweet Potatoes  
  • 2 tbsp olive oil 
  • Salt, Pepper 


  1. Preheat the oven at 200°. 
  2. Wash the sweet potatoes and cut them into wedges. 
  3. Place the wedges into a large bowl, cover with the olive oil and season with salt and pepper.
  4. Mix together and ensure that each wedge is covered with olive oil.
  5. You can always add spices (paprika) or herbs (rosemary) for an extra twist .
  6. Cover an oven tray with a baking sheet and place each wedge carefully on the tray, making sure they aren’t touching.  
  7. Place in oven for 25 mins, checking every few minutes to makes sure they are cooking nicely.
  8. Dice ½ of the onion and place it in a clean bowl with the mincemeat, salt, pepper and 1 tsp of garlic paste (optional). 
  9. Mix it all together with your hands and then separate the mixture into four patties weighing about 25g each.
  10. Place the patties on a baking sheet and cover with another baking sheet, then use a chopping board to flatten them (the thinner the patty, the crispier!). 
  11. Heat a non-stick frying pan and add 1 tsp of butter for extra taste (optional).
  12. When the pan is hot, carefully place each patty in it making sure they are not touching.  
  13. Flip over after a few minutes, making sure that they are not burnt, and cook them to your liking.  
  14. Toast the buns, wash four leaves of salad, slice the tomatoes, onion, pickles and the cheddar.  
  15. Place two slices of cheddar on each patty, turn the heat down and cover the pan.  
  16. Take the sweet potatoes out of the oven and place on each plate with the buns and garnishes.  
  17. When the cheese is melted, place each patty on the buns and serve with your favourite sauces.   
  18. Enjoy!  




Servings: 4 ppl | Prep Time: 20 mins| Cooking Time: 20 mins 


  • 200g Dry Rice Noodles  
  • 200g Firm Tofu (smoked or natural) 
  • 2 Leeks  
  • 2 Bell Peppers  
  • 1 Chilli Pepper (optional) 
  • ½ Lemon  
  • 2 tbsp Honey 
  • Soya Sauce  
  • Salt, Pepper  


  1. Cut the firm tofu into cubes of 2cmx2cm and place into a bowl.
  2. Cover the tofu with soya sauce and the honey, and set aside to marinate. 
  3. Wash the leeks, bell peppers, chilli pepper and spring onions.
  4. Slice the leeks and spring onions.  
  5. Dice the bell peppers and chilli pepper.  
  6. Place all the vegetables in a pre-heated, non-stick pan.  
  7. Sauté the vegetables for a few minutes and then add a splash of water to avoid them sticking to the pan.  
  8. Add the tofu and half the sauce it was marinated in.  
  9. In a separate saucepan, bring water to the boil and cook the rice noodles according to the instructions on the packet.  
  10. Fry the tofu until golden.  
  11. When the noodles are cooked, mix in with the tofu and vegetables.
  12. Pour in what is left of the sauce and the juice of half a lemon into the mixed noodles, and mix again.  
  13. Serve out onto four plates and enjoy!  


– Augusta Dunsterville

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