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1
Lay the leeks on a chopping board and cut in half lengthways.
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2
Then cut across the middle of each half, so each leek produces 4 long, chunky semi-circular pieces.
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3
Put the leeks, cut-side down, into a large, heavy-bottomed pan.
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4
Dot with the butter and scatter over the chopped garlic.
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5
Drizzle over the honey, pour in the cider and season with salt and pepper.
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6
Scrunch up a piece of parchment paper slightly bigger than the diameter of the pan and wet it under the tap.
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7
Put the paper over the leeks, pushing it down the edges so they are well covered.
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8
Put a lid on the pan.
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9
Bring just to a boil and immediately turn down the heat.
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10
Leave to cook very slowly.
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11
The leeks will be tender after 30 minutes but are best left for 1 hour or more.
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12
Check occasionally that the bottom isn't burning and add a little more cider or water if necessary; it shouldn't be if the heat is very gentle.
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13
While the leeks are cooking, prepare the breadcrumbs.
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14
Melt the butter with the oil in a frying pan over a low heat.
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15
Add the breadcrumbs, garlic, chili and orange zest and season with salt and pepper.
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16
Fry gently for 2 minutes, until beginning to crisp and brown, stirring often, adding the parsley after 1 minute.
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17
Turn off the heat and put to one side.
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18
When the leeks are cooked, put them in a serving dish and scatter over the breadcrumbs.
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19
Sprinkle the pollen over just before serving.
