Pan-seared leeks with red pepper and chickpea spread, toasted pine nuts and lemon oil

Begin by making the lemon oil, wash the lemons under cold running water and scrub them with a sponge to remove any waxy coating 

Use a vegetable peeler to slice off the lemon rind, making sure to avoid the white pith

Add the lemon rind to a pan along with the olive oil. Turn the heat onto medium and once the oil begins to bubble and is around 60°C, reduce to low

Leave the oil to infuse for around 15 minutes, then move the pan off the heat and let the oil cool to room temperature 

Strain through a fine sieve into an airtight container and store in the fridge until needed

For the red pepper and chickpea spread, add all of the ingredients to a large blender and secure the lid. Blitz on a high speed for around a minute until the mixture is almost smooth, then adjust the consistency using the reserved aquafaba as needed. Season with salt and pepper to taste then set aside until plating 

To make the pan-seared leeks, first cut the leeks in half widthways so you have six shorter pieces of leek, and then slice each piece in half again lengthways

Place a large pan on a high heat and, once the pan is hot, add in the olive oil then place the leeks cut-side down into the pan 

Press down on the leeks evenly for around 4 minutes until they begin to caramelise. Continue to cook the leeks until they are well-caramelised and have turned a deep golden brown, turning down the heat as they cook if necessary to prevent burning

Turn the heat down to low then add in the butter. Cover the pan with a lid and leave the leeks for another couple of minutes to finish cooking 

Meanwhile, toast the pine nuts in a dry pan over medium-high heat until golden brown 

To plate, spread a generous amount of the red pepper puree onto a plate and top with the pan-seared leeks. Top with some lemon zest, chilli flakes, toasted pine nuts and a generous drizzle of the lemon oil