Fusili with Chicken, Leek and Fine Beans

Bargain leek and celery from the Co-op, which prompted this dish.

3 centimetres of the head of the celery, finely diced, and one whole leek, cut laterally in half, and then divided into four, and then diced. Boiled for twenty minutes.

The meat from two legs of chicken was added to the pot, along with chicken stock, plus crushed garlic, and 200 mls of tomato passata (tomato puree will do just as well). Stir together thoroughly, and simmer under glass for an hour.

Add chopped fine beans (these were from Morocco), a quarter teaspoonful of paprika, plus the herbs oregano, basil and sage, according to taste. Add black pepper.

The fusili was wheat-free, and from Sainsbury's. Cooks in the same amount of time as standard pasta, but I let it rest after boiling in lightly salted water for a couple of extra minutes before draining. Serve with a dressing of freshly ground black pepper.