Farinata with Braised Leeks

Method

For the farinata

1. In a bowl combine the chickpea flour, salt, 3 tbsp oil and water. Wisk until smooth, then cover and leave to soak for at least 3 hours or overnight.
2. Preheat your oven to 250C or it's highest setting.
3. Add the remaining 2 tbsp of olive oil to a large cast iron skillet or oven-proof frying pan. Place in the oven for 10 mins or until the oil is very hot.
4. Remove from the oven and pour in the batter. Return to the oven to cook for 12 minutes.
5. Open the oven door to release steam from the oven and bake for a further 7 minutes or until golden brown.
6. Remove the farinata from the pan and cut.

For the leeks

1. Preheat the oven to 180C
2. Prepare your leeks by removing the outer layers, lengthwise cut the leeks halfway and run under cold water to remove any grit or dirt. Chop into 10cm / 4in chunks and add to a roasting pan - ideally the leeks should be a snug fit in the pan.
3. Add the garlic, chillies, oregano, pour over the stock and season with salt and pepper.
4. Cover the pan tightly with foil and place in the oven for 25 mins or until the leeks are tender.
5. Uncover and return to the oven to brown for 10 mins.