Chilli crumb leeks with Jerusalem artichoke crisps

Babiche Martens

For this tasty leek dish, try and find baby leeks. Otherwise, use large ones cut into rounds or lengthways pieces. I have suggested three cups of sourdough for the crumbs, as one tends to nibble on a few while they are cooking. The crispy and delicious Jerusalem artichokes add a unique finishing flavour.

Ingredients

¼ cup	Olive oil, plus some extra for cooking crisps
1 Tbsp	Butter
1	Chilli, seeds removed, sliced thinly
3 cups	Sourdough bread, in cubes (Main)
1 cup	Fresh coriander, chopped
2 bunches	Baby leeks, ends trimmed
1 cup	Jerusalem artichoke, thinly sliced and peeled (Main)
1 pinch	Ground pepper, to season

Directions

1. Firstly, make your crumb. Heat the oil and butter in a frying pan. Add the chilli and bread cubes tossing around until crispy and lightly browned. Toss through the coriander.
2. Cook the leeks in a large pot or frying pan of salted water for 4 minutes, or until cooked through, and keep warm.
3. Heat a little oil in a frying pan and cook the artichoke slices a few at a time, turning once.
4. Serve the hot leeks on a platter scattered with the crumb and artichoke crisps. Season with a little ground pepper.

More warming meals from Angela

• Curried kumara soup
• Lamb and split pea Persian stew