Flageolet Stuffed Leeks with Orange and Caper Crumb

Method

1. In a medium saucepan, bring 1 litre of water to the boil with the soaked flageolet beans and bicarbonate of soda. Cover and simmer for 45 minutes to 1 hour, until completely soft. Drain, rinse, and keep in fresh water until ready to use.
2. Preheat the oven to 180°C. Trim the green tops and root ends from the leeks. Cut each leek lengthways, keeping the outer layers intact. Gently open along the cut to remove the inner layers. Wash the outer leek layers, then cut into rough squares large enough to roll. Finely chop the inner layers and set aside.
3. Heat 2 tbsp olive oil in a large sauté pan over medium heat. Add the diced onion and chopped leek centres. Cook for 15–20 minutes until soft and lightly caramelised. Add the garlic and pine nuts, cooking for 1 more minute. Stir in the cooked flageolet beans and rice. Remove from the heat, stir in the juice of half an orange and chopped parsley. Season to taste and let cool slightly.
4. Take each leek square, place a heaped tablespoon of filling at the base, then roll into a log. Repeat until all the leek layers and filling are used. Arrange the rolls in a deep roasting dish.
5. Pour the vegetable stock and Marsala evenly over the leeks. Lay a sheet of greaseproof paper directly on top of them. Roast for 25–30 minutes, then remove the paper and roast uncovered for a further 10 minutes.
6. To make the crumb topping: Heat 3 tbsp olive oil in a frying pan. Add the capers and orange zest (careful—it may spit) and fry for 30 seconds. Add the breadcrumbs and cook for 2–3 minutes until golden and crisp. Pour in the remaining orange juice and toast for another 2 minutes. Remove from heat, allow to cool slightly, then stir in the chopped parsley.
7. Serve the leeks warm or at room temperature, scattered with the orange and caper crumb.