The lowly leek hardly ever gets to take centre stage but it’s in season and you might be pleasantly surprised at how tasty these savoury treats are!
1 leek, washed, cut in half and finely sliced
2 sprigs rosemary, leaves picked and finely chopped
a pinch of chilli powder (optional, to taste)
175g jumbo oats
200g mature cheddar, grated
Heat the oven to 180C/ fan 160C and line a shallow 22 x 30cm baking tin with baking paper.
Take a large deep frying pan with a lid, put over a high heat and leave for a few mins to get really hot to puff the amaranth quickly.
Sprinkle just a few seeds into the pan and cover with the lid – they should pop in just 2-3 secs. If it takes any longer they will burn before they burst, so leave the pan to heat a little longer.
Once the pan is hot enough, add a heaped tablespoon of the amaranth and cover. Shake the pan back and forth to swirl the seeds about as they pop and after a few seconds tip them into a bowl. Repeat until you have puffe...