Preheat the oven to 160C

Place the leeks in a high sided roasting tray, pour over oil and scatter with chopped preserved lemon.

Roast in the oven for 45 minutes to an hour, or until the leeks are toasted, brown on top and soft to the touch. If you are concerned the pieces of chopped preserved lemon are taking on too much colour, cover the roasting tray with foil midway through cooking, and remove the foil for the last five minutes of cooking.

Whisk the aquafaba in a stand mixer, to stiff peaks (about 10 minutes).

In a separate bowl, add the flour, salt, baking powder and herbs then beat in the almond milk and harissa paste until smooth. Gently fold the whipped aquafaba into the batter.

Heat a non-stick frying pan over medium heat. Once hot, add a little coconut oil and swirl around the pan. Spoon a ladleful of pancake batter into the pan and cook. Wait until bubbles appear across the entire pancake (about 2 minutes) before flipping and cooking the other side for an additional 2 minutes. You will have to do this in batches, so keep the pancakes warm under foil or in a low oven until ready to serve.

Serve 1 to 2 pancakes per person, top with a few pieces of roasted leek then scatter with herbs and nuts. Dollop the coconut yoghurt to the side and top it with an additional splash of hot sauce, if using.

More aquafaba recipes