Directions

1. Step 1

   Preheat the oven to 180°C, fan forced.

2. Step 2

   In a medium pot, bring to a boil 2L of water with 70g sea salt.

3. Step 3

   Cut the leek so you’re left just with the white part, about 25cm long. Cut a slit with a knife along the side of the leek just to the centre. Separate the layers gently so you’re left with a rectangle sheet of leek, about 25cm by 10cm. Repeat with the second leek.

4. Step 4

   Blanch the leek in the boiling water for about 4–5 minutes until soft but still firm and not falling apart.

5. Step 5

   In the same water blanch the peas until soft, about 7–8 minutes. When they are soft, take them out with a skimmer and put into the ice water to shock the peas and retain their colour.

6. Step 6

   In a pan with 1/2 cup water and a dash of Atlantic Sea salt, wilt the spinach in a few batches, it should be done quickly so the spinach retains its bright green colour.

7. Step 7

   Combine the peas and spinach in a bowl, add 3 tablespoons of olive oil and mix.

8. Step 8

   On a dry towel, spread the leek sheets, place 2–3 spoons of the spinach peas mix in the centre of each leek. Roll the leek until it’s a sealed roll. Tie both ends of the roll so it keeps its shape and keeps the spinach mix inside.

9. Step 9

   Place the rolls of stuffed leek inside a deep baking pan one next to the other until the pan is full. Add water to about half height of the rolls, add a dash of salt to the water and drizzle another 3–4 tablespoons of olive oil on top of the rolls.

10. Step 10

    Place baking paper on top of the leek then cover with an aluminium foil. Bake for 40 minutes.

11. Step 11

    Remove foil and baking paper, turn the oven up to 220°C and cook for a further 10 minutes. It should stay inside just for colour, about 10 minutes.

12. Step 12

    Serve with a little of the liquids from the baking pan.