Chicken and Leek Pasta

Put the chicken thighs in a large saucepan and pour over enough water to cover by 3cm. Gently bash 2 of the garlic cloves and add to the pan with the dried mixed herbs. Cover and bring to a gentle simmer over a low heat. Cook for 12 mins, adjusting the heat so that the water is barely simmering, until cooked through. Use a spoon to skim off any foam-like liquid on the surface and discard. Remove the pan from the heat, cover and set aside.

Meanwhile, bring a large pan of lightly salted water to the boil and add the pasta. Bring back to the boil. Carefully put the peas in a sieve and rest on top of the pasta pan, allowing the peas to submerge into the water and cook for 3 mins. Remove the peas from the water, then drain and cool slightly. Reserve a little pasta water. Allow the pasta to continue cooking for 7–8 mins until just cooked.

Heat 1 tbsp of the oil in a non-stick pan, then add the leeks and fry over a medium heat for 6-7 mins until softened and turning golden-brown. Remove from the pan and drain on kitchen paper. Set aside.

Add the remaining 2 tbsp olive oil to a food processor along with the remaining 2 garlic cloves, the walnuts and basil and blend until smooth. Add the drained peas, 40g of the hard cheese and pulse to the consistency of pesto, adding a little lemon juice and seasoning with salt and pepper to taste.

Lift the chicken out of the poaching liquid and gently pull the meat into bite-sized pieces. Stir the pea pesto and chicken into the drained pasta and mix until the pasta is well coated, adding a little pasta water if you need. Divide between 4 plates and serve with a scattering of basil leaves, the golden leeks, some lemon zest, the remaining cheese and some freshly cracked black pepper.