Imitation calçots

Calçots de imitación

Calçots are the young sweet onion shoots that are particular to the southern Catalan region of Alt Camp, and only in harvest from January until early March. Most Catalans I know would probably disagree with me, but to my mind calçots taste like young leeks when oven-baked, and pair just as wonderfully with any left-over romesco sauce .

SERVES 4

16 young leeks or 4 large leeks, pale part only, washed, dried and trimmed

olive oil

romesco sauce, for serving (see sauce )

Preheat the oven to 220°C (425°F/Gas Mark 7.)

Put the leeks onto a baking tray, sprinkle over some sea salt flakes and splash in a good dash of olive oil. Bake on the middle shelf of the oven for 20 minutes or until the leeks are very soft when squeezed. Serve with romesco sauce.

To eat real calçots, hold vertically by the tip then pinch and hold the root end with your other hand and pull downwards. The soft middle part should pop out of the skin ready for dipping into the romesco sauce.