Leek season · No. 10

Plancha leeks with smoky pepper sauce

Braise the leeks in stock until silky, then sear them flat in a screaming-hot pan. A quick roasted-pepper sauce from a jar makes it a weeknight dish.

45 min · serves 4

1. You need

   • 4 medium leeks
   • 1 cup (240 ml) stock
   • 2 tbsp butter
   • 1 tbsp olive oil
   • Kosher salt
   • For the sauce: 1 cup (200 g) jarred roasted red peppers, drained; ⅓ cup (40 g) toasted hazelnuts or almonds; 1 garlic clove; 1 tsp smoked paprika; 1 tbsp sherry vinegar; ¼ cup (60 ml) olive oil
   • Marcona almonds, chopped, and parsley, to finish

   How to make it

   1. Trim and split the leeks, root end on, and rinse. Braise them cut side down in the stock and butter, covered, over low heat until silky, 15 minutes. Drain and pat dry.
   2. Blend the peppers, nuts, garlic, paprika, vinegar and a pinch of salt, then stream in the oil until smooth and thick.
   3. Heat a cast-iron pan or griddle until very hot, add the oil, and sear the leeks cut side down, pressing them flat with a spatula, until deeply browned, 3 to 4 minutes.
   4. Spread the sauce on plates, lay the leeks on top browned side up, and finish with Marcona almonds, parsley and flaky salt.

Chef's home version of Thistle & Leek's charred leek with romesco (Newton), in our own words, not the restaurant's recipe.