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2 Leeks
2 Kohlrabis
8 slices of finely sliced pancetta (or streaky bacon)

Cheese sauce
2 oz butter
2oz plain flour
1 pt milk
2oz Medium - Strong Cheddar Cheese, Gruyere, or full flavoured hard cheese
Salt and pepper
Parsley for garnish

1. Clean both leeks, then top and tail. Slice finely.
2. Peel Kohlrabi and cut into halves, then finely slice as you would a potato.
3. Take the pancetta and again finely slice into small strips. Fry off in a heavy based frying pan until it browns lightly. Remove from the heat and drain off fat.
4. For the sauce, gently melt butter in saucepan, add in flour which should soak up the butter and form a ball.  Then gradually add milk, salt and pepper, stirring continuously, until sauce reaches a thick pourable consistency. You could add a little single cream at this point for a slightly richer sauce.
5. When thickened, add cheese and simmer gently, on a very low heat for a few minutes.
6. Meanwhile baste the bottom of a deep sided oven proof dish with butter, place a layer of Kohlrabi on bottom, then a layer of the sliced leek, and half of the pancetta. Repeat this process once again, until all ingredients are used.
7. Then pour cheese sauce over, cover with foil and bake in a pre-heated moderate oven 170oc/325of/gas mark 3 for around an hour, or until Kohlrabi is al-dente.
8. Remove foil and turn up heat to brown the top.
9. Add parsley to garnish, and serve with roast meats as a vegetable accompaniment, or as a complete meal with a crisp green salad and fresh crusty bread.

Absolutely delicious.