Thomasina Miers' Grilled leeks & white beans with guajillo gremolata crumb

About this recipe

"I started cooking with guajillos when I was living in Mexico City, their mild flavour perfect for simple family suppers. Sautéing guajillo and garlic together is a Mexican classic and the results are dreamy. Tossing this through crispy golden crumbs was an obvious step. All the umami in the world to top soft, succulent beans and sweet, lightly charred leeks. The most comforting bowl of food to banish even the wintriest of fugs." Thomasina Miers

Serves 4

Ingredients

4 smallish leeks

3 tablespoons olive oil, plus extra for drizzling

1 large onion, finely diced

2 fennel bulbs, finely diced

150g (5. oz) pancetta, diced (optional)

2 fat garlic cloves, finely diced

large pinch of saffron strands

8–10 thyme sprigs, leaves picked

200ml (7fl oz/scant 1 cup) white wine

500g (1lb 2oz) cooked white beans

lemon juice, to serve 

For the guajillo gremolata

2 guajillo chillies

3 garlic cloves

4 tablespoons olive oil

teaspoon sea salt

120g (4. oz) stale breadcrumbs

large handful of parsley

zest of 1 lemon

Method

Step 1

Prepare the leeks by trimming the ends, rinsing them to remove any grit and cutting each one into four short lengths. Half-fill a large casserole dish (Dutch oven) with water and bring to the boil. Simmer the leeks for 4–5 minutes until just tender. Transfer the water into a jug and set aside. Leave the leeks laid out on a large plate to dry.

Step 2

Return the casserole dish to a medium–high heat and, after a few minutes, add the oil along with the onion, fennel and pancetta, if using. Reduce the heat to medium, season generously with salt and pepper and sweat for 12–14 minutes, stirring occasionally.

Step 3

Now add the garlic, saffron and thyme and stir to combine, increasing the heat a little to toast the saffron and caramelise the pancetta fat. After a few minutes, pour in the wine and allow it to simmer for a minute, then empty in the beans, along with 400 ml (14 fl oz) of the reserved leek water. Reduce the heat back to medium and cook for 10 minutes to allow the flavours to come together.

Step 4

Heat a griddle pan over a high heat. Drizzle the leeks with a little oil and lay them out in a single layer (you may have to do this in two batches, depending on the size of your pan). Press down with a heavy pan and griddle for 2–3 minutes on each side until the leeks are nicely marked and tender. Alternatively, you can put the leeks under the grill (broiler).

Step 5

To make the gremolata, clean the guajillo chillies. Add them to a blender with the garlic and blitz well to combine. Add the oil and salt and blitz again. Spoon out into a small frying pan and place over a medium heat. Cook for 1 minute before stirring in the breadcrumbs, then fry for 5–6 minutes until the bread is toasted and tasting delicious. Stir in the parsley and lemon zest.

Step 6

Serve shallow bowls of beans topped with the leeks and scattered with the gremolata. Finish with more olive oil and a squeeze of lemon juice.