• 500 g leeks, washed and finely chopped
• a little olive oil
• 4 cloves garlic, crushed
• 1 dstspn grated ginger
• ¼ tsp cayenne pepper
• ½ tsp salt
• juice half a lime
• 80 g pinenuts, lightly toasted
• 2 eggs
• 150 g cream cheese
• 2 egg whites
• 150 mls cream

For the Concasse

• approx. 120 mls olive oil
• 3 tomatoes
• 1 tblspn chopped fresh coriander
• 2 tblspns cooked puy lentils
• salt to taste

STEW THE LEEKS IN A LITTLE OLIVE OIL, with the garlic and ginger, until just tender. Stir in the seasonings, lime and pinenuts, and remove from the heat. Meanwhile, make a custard by beating the eggs and cream cheese together in a food processor, then adding the egg whites, and finally the cream. Add the custard to the leeks when they have cooked a little.

Preheat an oven to 375°F (Gas Mark 5). Brush individual pudding bowls or ramekins with olive oil, place a piece of parchment or greaseproof paper in the bottom of each, and fill them almost to the top with the timbale mixture. Place the bowls in an oven dish, pour in boiling water to at least halfway up the ramekins, and put the dish in the oven. Cook the timbales for 40-60 minutes, until they are just set. Leave the timbales to stand for 5-10 minutes before turning them out. Run a table knife around between each timbale and its ramekin, upturn it on to a plate and pat the end to make sure it has loosened on to the plate.

Surround each timbale with a tablespoon or two of the concasse, which can be either at room temperature or heated through very briefly.

DESEED THE TOMATOES and chop them into small dice. Stir in all the other ingredients, using just enough olive oil to give a moist consistency. Simply stir everything together shortly before serving.