The competition was open to everyone from chefs to home cooks and aimed to encourage sustainability and minimise food waste.

The vegan dish saw Hallstrom puree the dark green leafy ‘flag’ of the leek, sauté the lighter leaves for the filling and then add charred leek through the pasta dough as well as serving it as a garnish.

She said: “I entered the competition because I liked the idea of using the whole leek and wanted to make the most of the different colour tones and textures.  I enjoy creating vegan dishes and decided to try and devise a leek-based vegan pasta.

“I love all onions and leeks have a distinct, mild flavour. When cooked leeks transform into a silky deliciousness and they partner so well with other ingredients like cheese and potatoes.”

Hallstrom won a £100 voucher, a day’s food consultancy with chef Julie Cleijne of Sustainable Food Consultants and the chance to visit a leek farm and see the crop being harvested (once lockdown restrictions ease).

Stewart Aspinall, competition judge and chairman of the British Leek Growers Association, added: “We were impressed by the creativity of Petra’s recipe and the fact it used all parts of the leek, demonstrating the vegetable’s versatility and that there is no need for waste. Her presentation of the dish was also exceptional.”