Charred leeks in Sichuan dressing

Light a barbecue and wait for the coals to turn an ashy grey

For the Sichuan dressing, blitz all the ingredients in a blender until smooth, then set aside

Toast off the Sichuan peppercorns in a dry pan for a minute or 2 until aromatic, then grind into a powder

Top and tail the leeks, then remove the first few outer layers until you’re left with the younger, softer centre. Coat with vegetable oil, season, then place on the barbecue and cook until charred all over (this should take around 10 minutes, depending on how hot your barbecue is)

Meanwhile, place 3 tbsp of vegetable oil in a small pan and heat until smoking. Carefully add in the wild rice and immediately remove from the heat – the grains should puff up very quickly (any that don’t should once you move them around with a spoon). Drain the puffed rice on kitchen paper

To serve, place a charred leek on each plate and spoon over some Sichuan dressing. Scatter over the puffed wild rice and serve immediately