Directions
- 1Heat the oven to 230 °C (210 °C fan) | 445 °F.
- 2Rinse the leeks thoroughly under running water, especially between the layers, to remove any grit. Pat dry.
- 3Use a skewer or small knife to poke 5–6 holes lengthwise down each leek to let steam escape.
- 4Place 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.
- 5While the leeks roast, mix all the ingredients for the Romesco sauce in your blender of choice and blend until smooth and glossy.
- 6Take 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.
- 7Spoon a round of Romesco onto each plate and spread it into a neat circle. Lay two half-leeks on top.
- 8Drizzle with extra virgin olive oil, squeeze over a little lemon juice, and finish with Maldon salt!
Ingredients
- 2 medium–large leeks
- 2 roasted red bell peppers, peeled and seeded
- splash the pepper water/oil mix (if jarred peppers are used)
- 50 g toasted almonds
- 2 small garlic cloves
- 2 tsp tomato paste
- pinch salt
- 30 ml sherry vinegar
- 1 tsp smoked paprika powder
- 50 ml extra-virgin olive oil
- big splash warm water to loosen the sauce
- drizzle extra virgin olive oil
- little squeeze lemon juice
- 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.
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