Leek tagliatelle method:

1. Cut the green part of the leek and discard then cut the leek length ways and wash. Next peel the layers of the leeks from the root and cut 1/2 cm (0.20 inch) strips.

2. Wash the cavolo nero and cut 1/2 cm (0.20 inch) strips either side of the root.

3. Bring a non-stick pan to a medium heat, add the olive oil and water then place the leek strips and cavolo nero into the pan and simmer for 2 minutes until wilted and tender, check the seasoning and drain. 

Pesto method:

1. Add all of the ingredients into a blender and blitz for 1 minute, check the seasoning and add into a container. Or alternatively use a pestle & mortar. 

Cashew cheese method:

1. Soak the cashew nuts in hot water for 20 minutes and then drain.

2. Add all the ingredients into a blender and blitz until super smooth and creamy in texture, check the seasoning and serve.

Confit pumpkin method:

1. Peel the pumpkin and cut the pumpkin into a small dice, place in a pan with all of the ingredients and gently warm on a low heat for around 10 minutes until the pumpkin is tender with a slight bite. 

Crispy sage method:

1. Bring the oil up to 180 C (350F), drop the sage leaves into the oil for around 5 seconds until crispy, take out of the oil and place on a paper towel to drain and season with salt.

Plating:

1. Pour the cheese sauce equally into 4 bowls.
2. Divide the Leek tagliatelle amongst the bowls.
3. Top with confit pumpkin.
4. Spoon over the pesto and top with crispy sage.
5. Serve