Method

• 1.
  Preheat the oven to 180°C. Place the leeks, cut-side up, in a baking dish.
• 2.
  Drizzle with oil and 2 tbs water. Season and cover dish tightly with foil. Bake for 20 minutes, then remove foil and bake for a further 25 minutes or until most of the cooking liquid has been absorbed and leeks are tender and slightly darkened.
• 3.
  To make romesco, place saffron and 1/4 cup (60ml) boiling water in a bowl and set aside for 5 minutes to soak. Heat oil in a frypan over medium heat. Add the garlic and cook for 2-3 minutes until slightly golden. Remove with a slotted spoon and set aside. Add breadcrumbs to pan and cook for 2-3 minutes until golden. Remove with a slotted spoon and reserve. Set oil aside to cool.
• 4.
  Place the almonds, vinegar, fried garlic and bread in a food processor. Whiz until finely chopped. Add the chilli, peppers, paprika, saffron and soaking liquid. Whiz to combine then, with the motor running, slowly add reserved oil. Season to taste.
• 5.
  Arrange leeks on a platter, spoon over romesco sauce and top with nuts and micro parsley. Drizzle with oil to serve.