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02 Nov, 2022

Braised leeks with cannellini beans and romesco

A smooth, fruity romesco base topped with a heap of creamy cannellini beans, soft braised leeks and a nutty salsa. Heaven.


Serves 2.


For the leeks:

  • 2 medium leeks
  • 2 tsp olive oil
  • 200ml veg stock

For the romesco:

  • 150g roasted peppers (from a jar)
  • 75g blanched almonds
  • 1/2 tbsp red wine vinegar
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • Pinch of salt

For the beans:

  • 2 tsp olive oil
  • 2 cloves of garlic
  • 300g cooked white beans (we used Bold Bean Co)
  • A few sprigs of thyme

For the herb salsa:

  • 1 tbsp chopped capers
  • Handful parsley, chopped
  • 1 tbsp toasted pine nuts, roughly chopped
  • Zest and juice of 1/2 lemon

To garnish:

  • Fresh parsley


  1. Slice the leeks in half lengthways and wash well. Cut the halves into thirds or halves, making sure they fit flat in your pan. Heat 2 tsp oil in the pan and then add the leeks, middle facing down. Sear on both sides until golden and then add the stock. Cover the pan with a lid and turn down to a low simmer. Leave to cook for 15-20 minutes or until all the stock has evaporated.
  2. Meanwhile, make the romesco. Add all of the ingredients to a food processor and blend until smooth. Season to taste.
  3. For the beans, heat the oil in a non-stick pan. Finely slice the garlic and soften in the oil for a few minutes. Once fragrant, add the beans (including the liquid they’re in) and the leaves from the thyme. Mix together and warm the beans over a low heat for a couple of minutes.
  4. Add all of the salsa ingredients to a small bowl and mix together.
  5. Spread the romesco over your plate. Top with the beans, then the leeks and finish with the herb salsa and some fresh parsley.