Fill and boil the kettle. Trim the roots and top 3cm from the leek, then rinse out any grit and thinly slice the leek. Rinse and roughly tear the mushrooms into pieces. Thinly shred the kale, discarding any really thick or dry stems.

Peel and grate (or crush) the garlic cloves. Halve the chilli and scoop out the seeds for less heat (you can add them to the dish later if you like). Finely grate the zest from the lemon. Halve the lemon.

Place a large frying pan or wok on a medium heat for 1 min. Pour in 1/2 tbsp oil into the pan and add the leeks and mushrooms with a good pinch of salt. Fry for 6 mins, stirring often, till the veg is glossy and juicy looking.

Meanwhile, pour the hot water from the kettle into a large pan and add a pinch of salt. Bring the water back up to the boil. When the leeks and mushrooms have cooked for 6 mins, add the tortelloni to the pan of water. Simmer for 3 mins then drain.

As soon as you add the pasta to the water, add the kale, garlic and chilli to the pan with the veg. Cook for 3 mins, stirring regularly, till the kale has started to soften.

Drain the pasta, if you haven't done so already. When the kale has cooked with the other veg for 3 mins, tip the tortelloni into the pan. Sprinkle in the lemon zest and squeeze in the juice from half the lemon. Gently stir together. Taste and add more salt, pepper or the reserved chilli flakes if you think the dish needs it.

Serve in warm bowls with a good crack of black pepper and a wedge of lemon to squeeze over.