CHARCOAL-ROASTED LEEK with calypso beans, smoked onions and fennel broth

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Step 1

1 Start with the broth. Heat up the oil in a saucepan on a medium heat, add the onion and leave to simmer until it begins to soften. Add the rest of the ingredients except the water and fry while stirring – they should not take on any colour. Pour the water in after around 15 minutes and bring to the boil. Let the broth simmer for around 30 minutes so that it reduces down slightly. Strain and set aside.

Step 2

2 Add charcoal or firewood to half of the barbecue (grill) so that you have space to roast the leeks using indirect heat later. Light the barbecue and once it is burning strongly, place the leeks straight onto the charcoal so that the outer layer burns. Pick up the leeks, place on the grill and position them on the charcoal-free side. Close the lid and roast using indirect heat for 20–30 minutes until the leeks are soft all the way through. You can measure the core temperature – it should preferably be above 95°C (200°F).

Step 3

3 Re-heat the broth, add the beans and the Smoked Onions and leave to simmer for a while. Cut the leeks in half and make an incision lengthways on each half. Fill with the beans and broth and garnish with a few fennel flowers.