500g plums, pitted and roughly chopped
1 chipotle in adobo sauce, finely sliced
1 onion, diced
2 cloves garlic, finely sliced
¼ cup apple cider vinegar
2 tablespoons water
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon sumac
2 tablespoons raw sugar
2 tablespoons tamari


1.Put all the ingredients in a pot.
2.Place over a medium heat and cook for 15 minutes, stirring occasionally.
3.Remove from the heat and cool slightly, then transfer to a food processor and whizz until as smooth as possible.
4.Strain through a sieve back into the pot, using a spatula to press the sauce through the sieve.
5.Bring the sauce to a simmer and cook for 40 minutes, stirring frequently.
6.Remove from heat and taste – depending on the sweetness of your plums, you might like to add more sugar or salt.
7.Store sauce in large sterilised sealed jars; it will keep in the fridge for up to 3 months once opened.
9.Thinly slice green leek tops and fry with a sprinkle of fennel seeds until soft and slightly charred.
10.Chop remaining white part of leeks into 5cm pieces and brush with olive oil.
11.Barbecue, rotating occasionally, until golden brown on the outside and soft in the middle.
12.Season with salt and pepper and a drizzle of wine white vinegar. Serve with flatbreads smoky plum sauce, a spoonful of yoghurt and leeks.
13.Garnish with herbs of your choice.

Recipes, food styling & Photography Will Bowman & Jane Lyons

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