Butternut and Blue Cheese Linguine

Meanwhile, bring a pot of salted water with a lid to a boil for the linguines. When the water boils, cook the paste covered for 10-12 mins for 'al dente' cooking (they will finish cooking in the sauce). Reserving 100ml pasta cooking water, drain the pasta in a colander.

Cut the blue cheese into cubes. In a pot, add the creme fraiche and the blue cheese. Heat over low heat. Let the cheese melt and the sauce reduce for 7-10 mins, stirring regularly so that it does not burn. Season with salt and peppet to taste. The sauce is ready when it can coat the back of a spoon.

Cut the leek in half lengthwise, rinse it well to remove all impurities, remove the ends, then cut it into thin half-rings. Chop the garlic. Heat a drizzle of oil in a pan, and add the garlic, leek and thyme. Season with salt and pepper, then cook for 4 mins over medium-low heat. Deglaze with the balsamic vinegar and continue cooking for 5 mins over low heat. Add a little pasta cooking water if necessary so that the leek does not dry out.

Once the butternut cubes are cooked, add half to the leeks, then coarsely mash them with a fork. Add the cheese sauce and linguin to the pan. Season to taste with salt and pepper. Carefully mix and heat for 2 mins. Meanwhile, roughly chop the parsley (stalks and all).