4Rinse the leeks thoroughly under running water, especially between the layers, to remove any grit. Pat dry.
5Rinse the leeks thoroughly under running water, especially between the layers, to remove any grit. Pat dry.
6Rinse the leeks thoroughly under running water, especially between the layers, to remove any grit. Pat dry.
7Use a skewer or small knife to poke 5–6 holes lengthwise down each leek to let steam escape.
8Use a skewer or small knife to poke 5–6 holes lengthwise down each leek to let steam escape.
9Use a skewer or small knife to poke 5–6 holes lengthwise down each leek to let steam escape.
10Place the leeks directly on a baking tray (no oil). Roast for about 45 minutes, turning halfway, until the outer layers are black, burnt, and papery. The inside should feel soft and caramelised when pressed with tongs.
11Place the leeks directly on a baking tray (no oil). Roast for about 45 minutes, turning halfway, until the outer layers are black, burnt, and papery. The inside should feel soft and caramelised when pressed with tongs.
12Place the leeks directly on a baking tray (no oil). Roast for about 45 minutes, turning halfway, until the outer layers are black, burnt, and papery. The inside should feel soft and caramelised when pressed with tongs.
13While the leeks roast, mix all the ingredients for the Romesco sauce in your blender of choice and blend until smooth and glossy.
14While the leeks roast, mix all the ingredients for the Romesco sauce in your blender of choice and blend until smooth and glossy.
15While the leeks roast, mix all the ingredients for the Romesco sauce in your blender of choice and blend until smooth and glossy.
16Take the leeks out of the oven, let them rest for 5 minutes, then peel away the burnt outer layers to reveal the soft, glossy insides. Cut each leek in half.
17Take the leeks out of the oven, let them rest for 5 minutes, then peel away the burnt outer layers to reveal the soft, glossy insides. Cut each leek in half.
18Take the leeks out of the oven, let them rest for 5 minutes, then peel away the burnt outer layers to reveal the soft, glossy insides. Cut each leek in half.
19Spoon a round of Romesco onto each plate and spread it into a neat circle. Lay two half-leeks on top.
20Spoon a round of Romesco onto each plate and spread it into a neat circle. Lay two half-leeks on top.
21Spoon a round of Romesco onto each plate and spread it into a neat circle. Lay two half-leeks on top.
22Drizzle with extra virgin olive oil, squeeze over a little lemon juice, and finish with Maldon salt!
23Drizzle with extra virgin olive oil, squeeze over a little lemon juice, and finish with Maldon salt!
24Drizzle with extra virgin olive oil, squeeze over a little lemon juice, and finish with Maldon salt!
Ingredients
2 medium–large leeks
2 medium–large leeks
2 medium–large leeks
2 roasted red bell peppers, peeled and seeded
2 roasted red bell peppers, peeled and seeded
2 roasted red bell peppers, peeled and seeded
splash the pepper water/oil mix (if jarred peppers are used)
splash the pepper water/oil mix (if jarred peppers are used)
splash the pepper water/oil mix (if jarred peppers are used)
50 g toasted almonds
50 g toasted almonds
50 g toasted almonds
2 small garlic cloves
2 small garlic cloves
2 small garlic cloves
2 tsp tomato paste
2 tsp tomato paste
2 tsp tomato paste
pinch salt
pinch salt
pinch salt
30 ml sherry vinegar
30 ml sherry vinegar
30 ml sherry vinegar
1 tsp smoked paprika powder
1 tsp smoked paprika powder
1 tsp smoked paprika powder
50 ml extra-virgin olive oil
50 ml extra-virgin olive oil
50 ml extra-virgin olive oil
big splash warm water to loosen the sauce
big splash warm water to loosen the sauce
big splash warm water to loosen the sauce
drizzle extra virgin olive oil
drizzle extra virgin olive oil
drizzle extra virgin olive oil
little squeeze lemon juice
little squeeze lemon juice
little squeeze lemon juice
Maldon salt
Maldon salt
Maldon salt
Equipment
ovenskewersmall knifebaking trayblendertongs
Tips
Use a skewer or small knife to poke 5–6 holes lengthwise down each leek to let steam escape during roasting.
Roast leeks until the outer layers are black, burnt, and papery; the inside should be soft and caramelised.