Seasoned hard wood, preferably grape vines
100g toasted hazelnuts, skins removed
2 red bullhorn peppers, grilled over hot coals, peeled, and deseeded
3 cloves roasted garlic
1 tsp nyora pepper paste
100ml extra virgin olive oil
40ml red wine vinegar
40g toasted hazelnuts
12 calcots or medium leeks
Lardo (cured pork fat), thinly sliced
Recipe by Lennox Hastie
Photography by Jon Bader
1. Prepare your embers (they need to be intense and fiery).
2. Blanch the pepper until rehydrated and scrape the internal flesh with a spoon and reserve.
3. For the romesco: blend the nyora pepper paste with the roasted peppers, hazelnuts, garlic, vinegar, and olive oil.
4. Split and wash the leeks thoroughly and leave to soak for 15 minutes.
5. Throw the leeks directly on to the hot coals, turning until they are charred and blackened all over.
6. Remove and wrap tightly in newspaper, leaving them to steam for 15 minutes.
7. Unwrap the leeks, peeling the charred exterior, and cut over to reveal the creamy heart.
8. Grill over a hot grill until caramelised, season with sea salt and drape slices of lardo on top which should melt over the warm leeks. Serve with the vibrant romesco and toasted hazelnuts.