Cut leeks in half lengthwise.

Cut each half across the middle into chunky semi-circular pieces.

Place leeks, cut-side down, in a large, heavy-bottomed pan.

Dot with 1 1/2 tablespoons of butter and scatter with chopped garlic.

Drizzle with honey, pour in cider, and season with salt and pepper.

Scrunch up parchment paper and wet it under the tap.

Cover the leeks with the paper, pushing down the edges.

Put a lid on the pan.

Bring to a boil, then immediately turn down the heat to low.

Cook slowly for 30-60 minutes, or until the leeks are very tender. Check and add cider or water if needed.

While the leeks are cooking, melt remaining 1 1/2 tablespoons of butter with olive oil in a frying pan over low heat.

Add breadcrumbs, remaining chopped garlic, chili flakes, and orange zest, then season with salt and pepper.

Fry gently for 2 minutes, stirring often, until golden and crisp. Add parsley after 1 minute.

Turn off the heat and set aside.

When the leeks are cooked, transfer them to a serving dish.

Scatter the spicy breadcrumbs over the leeks.

Sprinkle with pollen just before serving.