Preheat the oven to 180°C.

Char the leeks directly on the flame of your gas hob until they are evenly blistered. If you don’t have a gas hob, char them under a very hot grill.

Cut the ends off the leeks and cut them in half. Nestle them into a baking dish so they are tightly packed.

Finely chop the red chillies, or blitz them up in a food processor.

Add the chillies and 50ml vegetable oil to a pan on medium-low heat and cook for 10 mins until the oil is stained red.

Crush the garlic and roughly chop the garlic and ginger.

Add in the garlic, ginger and sesame seeds, stir for 1 min and then turn off the heat. Add in the soy sauce, sesame oil, sugar, juice of the orange and 100ml of water.

Pour this over the leeks and cover with foil. Braise in the oven for 30 mins.

Meanwhile, roughly chop the peanuts.

Sprinkle peanuts over the leeks and grate over orange zest.

Serve over sticky rice and enjoy.