Fill and boil your kettle. Trim the roots and top 3cm off the leeks, then halve them and rinse out any grit. Finely slice them. Rinse the mushrooms and tear them into small pieces. Peel and grate or crush the garlic cloves.

Place a deep frying pan or wok on a medium-low heat and add the leeks and mushrooms with 4 tbsp cold water and a good pinch of salt and pepper. Fry, stirring often, for 10-12 mins till the veg are browned and softened. If the veg brown too quickly or dry out, add a few more tbsp water and turn the heat down to low.

While the veg fry, fill a large pan with hot water from the kettle, topping it up with extra water if necessary. Add a pinch of salt and bring to the boil. When the water is boiling, add the chifferini pasta and simmer for 8-10 mins till the pasta is tender but still with a little bite to it.

Coarsely grate the cheddar. When the veg are browned and softened, add the garlic and 1/2 tbsp Dijon mustard (keep the rest for later). Cook and stir for 2 mins. Scoop in half the crème fraîche and add 3/4 of the cheddar. Cook, stirring for 2-3 mins to coat the veg in the creamy sauce. Taste and add more Dijon mustard, salt or pepper if you think it needs it.

Scoop a mugful of water out of the pasta pan (mind your fingers, or use a ladle). Drain the cooked pasta and add it to the cheesy veg. Gently toss to mix, trickling in a little pasta water if you think the sauce needs loosening.

Toss the salad leaves with the balsamic vinegar and a pinch of salt and pepper.

Divide the pasta between 2 warm plates or bowls. Top with the remaining grated cheese and tear over the parsley. Serve with the salad on the side.