To begin, blanch the baby leeks in boiling water for 90 seconds. Drain and set aside.
Meanwhile, heat a frying or griddle pan until smoking hot. Add the leeks and char until they have a few blackened spots. Allow to cool and split in half.
Sandwich one anchovy fillet between each leek half and weave the slices together using cocktail sticks or wooden skewers. Set aside while you prepare the mole.
Wash the wild garlic and other vegetables. Blanch the broccoli and kale in salted boiling water for 1 minute, then drain and set aside. Prepare an ice bath.
Warm the oil in a pan and add the broccoli, pumpkin seeds, wild garlic and chillies. Sauté for 1 minute, then add the rocket, coriander, lime juice, a pinch of salt and 300ml water.
Transfer everything to a Vitamix container and blend on Variable 10 for 1 minute. Decant into a metal bowl and place directly into the ice bath to cool quickly. Once cool, transfer to a jar and wrap in foil so no light can get in. Place in the fridge.
To make the sesame salt, pound the sesame seeds into the salt using a pestle and mortar.
To fry the leeks, preheat the rapeseed oil in a wok or small saucepan. Whisk the water into the tempura flour, ensuring the batter stays a little lumpy.
Dip the leeks into the tempura batter and carefully lower into the hot oil. Fry until crisp and crunchy, for about 2 minutes. Drain on kitchen paper and season with sesame salt.
To serve, divide the wild garlic mole between plates and plate the skewers on top for dipping. Sprinkle over a little more sesame salt and serve immediately.
