Leeks with Chili Garlic Chutneyand Lemon Yogurt

Finely chop the large red chili, grind the dried porcini mushrooms into a fine powder, and slice the garlic cloves thinly.

Heat a few tablespoons of rapeseed (neutral) oil in a pan over medium heat and shallow‑fry the sliced garlic until golden and crisp; drain on paper towels and set aside to cool.

In a mortar, combine the chopped red chili, powdered porcini, the fried garlic, Aleppo chili flakes, grated ginger, soy sauce, and a drizzle of the remaining oil; crush and mix into a coarse chutney, adjusting seasoning with salt and, if desired, a pinch of sugar.

In a small bowl, whisk together the Greek yogurt, freshly squeezed lemon juice, and the remaining garlic clove (minced) until smooth; season with a little salt.

Rinse the large leek, trim the root and dark green ends, then cut into thirds (or quarters) lengthwise and halve each piece.

Add a splash of the leftover oil to the same pan, place the leek pieces cut‑side down over low‑medium heat, cover with a lid and cook for about 10 minutes until they begin to soften and brown.

Flip the leeks, reduce the heat slightly, and continue to cook uncovered for another 10 minutes, turning occasionally, until the leeks are deeply caramelised; season with salt to taste.

Arrange the caramelised leeks on a serving plate, spoon the chili garlic chutney over them, drizzle the lemon‑yogurt sauce around, and garnish with fresh red chili slices. Serve immediately with warm flatbread.