Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later
Place the sliced veg in a large casserole pan over a medium heat with the butter, then strip in the thyme leaves and cook for 15 minutes, or until softened, stirring regularly
Stir in the flour, followed slowly by the milk, then summer for 10 minutes, or until thickened, stirring regularly
Meanwhile, cook the pasta in a large pan of boiling salted water for 5 minutes, then drain
Grate the Parmesan and most of the Cheddar into the sauce, and mix well
Tip into a blender, add the spinach and whiz until smooth - you may need to work in batches
Season to perfection with sea salt and black pepper, then stir through the pasta and broccoli florets, loosening with a splash of milk, if needed
Transfer to a 25cm x 35cm baking dish, grate over the remaining Cheddar and scatter over the almonds
Bake for 30 minutes, or until beautifully golden and bubbling
Notes
To make vegetarian: swap Parmesan for vegetarian hard cheese. Swap spinach out for any kind of exciting fresh or frozen greens, discarding any tough stalks. Jamie also sometimes adds breadcrumbs to the top for bonus crunch. Tasty!