Recipe by Keaton McDonell of Pulp Kitchen

Ingredients:

• 1 leek – cut into 2cm pieces
• Zest of 2 lemons
• 12g white peppercorns
• 1 bunch lemon thyme
• 200ml grape seed oil

Method:

– Lightly oil and season the leeks
– Place in 250oC oven and roast until blackened
– Place all ingredients in a zip lock bag and place in a water bath at 52oC for 1 hour to infuse
– Chill and place in a blender and blend until smooth
– Pass through a sieve and store in a container for later use