Serves 2

6 medium sized leeks

75g skin-on hazelnuts

2 garlic cloves, crushed

250g kale, roughly chopped

1 tsp fennel seeds, toasted and ground

1 tsp coriander seeds, toasted and ground

1.5 tsp smoked paprika

200g olive oil, plus extra, to serve

Large splash of sherry vinegar

2.5 handfuls of course breadcrumbs

Thumb of butter

2 big pinches of Pure Sea Salt Smoked over Oak

black pepper

Allow the fire to die down before placing the leeks directly on the coals. The idea is to completely char the outside layers, leaving the insides to steam. They will take around 10 minutes and be sure to turn them regularly. Once they feel soft to touch remove them from the fire and leave to cool. Next, gently toast the hazelnuts for a few minutes until golden, while they’re still hot you can wrap them in a tea towel and rub to remove the skins.

Preheat the oven to 200C/160C fan/400F/gas 6. Take your coarsely cut or blitzed bread crumbs and scatter them in a single layer on a baking sheet. Place a few pieces of butter on top and put in the oven for a few minutes, shake and return to the oven until golden brown.

Bring a deep pan of salted water to the boil. Add the chopped kale and cook for 3 minutes, then scoop out into a bowl of cold water before draining in a colander. This well help the kale to stay a vibrant green.

Gently toast the fennel and coriander seeds before grinding in a pestle and mortar.

Place the hazelnuts in a food processor along with the crushed garlic, fennel, coriander, smoked paprika, black pepper and 2 pinches of smoked sea salt. Give this a blitz before adding the drained kale. Keep blitzing while you add a steady stream of olive oil. Add the large splash of sherry vinegar and adjust the seasoning if you wish.

Return to the cool leeks and carefully peel away the burnt layers to veal the fragrant cooked leek beneath.

Take a large plate and spread out the kale romesco, lay the leeks side by side on top and scatter a handful of toasted breadcrumbs over the plate. Don’t forget a good drizzle of olive oil.

Recipe for Halen Môn Seasalt.