Coal roast leeks with pistachio romesco
by Andrew Clarke and Daniel Watkins

Ingredients

Fruit & Vegetables

  • 4 large leeks
  • 1kg leek tops
  • 8 green peppers
  • 1 garlic clove
  • 1 lemon, juice only

Oils & Vinegars

  • 1kg pomace oil

Store Cupboard

  • 150g of shelled pistachios
  • 150g of almonds
  • sea salt to season
  • sea salt to season
  • 1 handful of shelled pistachios

Speciality Ingredients

  • 300ml of leek oil
  • jalapeño vinegar to season, (or green Tabasco)
  • 500g of silken tofu

Salad & Fresh Herbs

  • 4 tbsp of chopped chives

  • 1 pinch of hibiscus salt