Chargrilled Leeks with Pistachio Romesco Sauce by Chef Andrew Clarke

Light the Charlie Oven for direct cooking and allow the flames to die down so that you have hot embers.  Aim for around 150°C. 

To make the coal roast leeks, cut the green tops off and reserve them for the leek oil (optional). Wash the leeks thoroughly and dry them well. Lay the leeks on hot coals and allow the outside to blacken evenly while the insides steam in their juices. Check the leeks occasionally, pressing gently to see if they feel soft. As soon as they do, remove them from the charcoal.
 

When the leeks have cooled enough to handle, remove the outer charred layers of the leeks to reveal the beautiful, sweet flesh.  Cut into three sections of equal size, ready to assemble the dish.
 

To make the pistachio romesco, roast the 150g pistachios (plus an extra handful to garnish) slowly in a heatproof pan until evenly coloured, moving around regularly to ensure they don’t burn. Set aside and allow to cool.

Place green peppers directly on the charcoal or on a rack in the lowest position above the fire. Char the peppers evenly until the skin blackens and blisters. Don't be afraid of burning the peppers. The process should take around 10 minutes. 
When done, transfer the peppers to a bowl and cover with a lid; this allows them to steam, soften, and loosen the skin.

Deseed and remove the skin from the peppers, then place them in a food processor with the toasted seeds.  Chop the coriander before adding it to the food processor.  Add garlic and olive oil, and season with salt.  Blend until smooth with a slight grainy texture.

Place a generous portion of Romesco on a plate and splay it into a circular shape.  Create a well in the centre and place a couple of spoonfuls of creme fraiche.  Place the leeks over the top and finish with extra toasted pistachios.