"This dish uses whole leeks that you burn the hell out of. Actually burn them - you're burning the outside and cooking the inside," says Mat Lindsay. "When you serve them, pull out the soft, sweet, smoky leek hearts and top with sesame sauce and breadcrumbs for a bit of crunch. This is similar to a Catalan dish where calçot onions are charred, wrapped and steamed in newspaper, then peeled and dipped in hazelnut sauce."
Begin this recipe a day ahead to make the sesame sauce.