Leek Ash

• 1 leek, halved, washed and dried
• 4 g (⅛ oz) squid ink

Separate the layers of the leek and chargrill, without using any oil, until a medium brown colour. Place in a bowl with the squid ink and mix well. Lay the leek out on a dehydrator rack and place in a food dehydrator* at 65°C (149°F) for 14 hours or until dry and crisp. Store in an airtight container until needed.