Leek buns

Makes 4 Starters and mains

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Method

Use the dough hook of your stand mixer to slowly combine both flours, yeast, baking powder, sugar and 60-70ml of tepid water until you have a smooth dough, adding a bit more water as needed. Add the salt and oil and slowly knead for a further 10 minutes. Cover and allow to rise at room temperature for 50 minutes (or allow it to rise overnight, chilled, returning it to room temperature before using it.)

While the dough rises, make the filling. Trim the leek and cut into thin strips; slice the chives into thin rings. Warm the oil in a frying pan over a medium heat, add the leek and slowly sauté. Stir in the chives and season. Allow to cool.

On a work surface brushed with oil, quarter the dough and shape into balls. Rub each ball well with oil and stretch into thin, round discs with your hands. Spread the filling evenly over the dough rounds, roll up each piece and shape into a snail.

Bring a little water to the boil in a saucepan. Place the dough snails in a steamer basket or bamboo steamer and set in the pan. Cover and steam over the simmering water for around 20 minutes, taking care that the dough does not touch the water but only steams.

Preheat the oven to 240C/ 475F/Gas 9. Lay the steamed snails on a baking tray lined with baking paper, brush with the egg yolk and bake for 10-15 minutes in the oven. (You can also cook them in a pan with a bit of oil, frying them on both sides until golden brown.)

Meanwhile, make the dip. Halve the chillies lengthways and deseed. Peel the garlic and ginger. Dry-roast the sesame seeds in a pan. With a mortar or sharp knife, work the garlic, ginger and chilli together to make a paste.

Stir in the remaining ingredients. Take the buns out of the oven and serve while still warm, with the dip.