1 1/2 cups fresh breadcrumbs
3 tbsps olive oil
Salt and freshly ground black pepper
1lb baby spinach
6 cloves of garlic, peeled and lightly coated in olive oil
1 flank steak, 1 1/2 to 2lb, pounded to an even thickness
1 1/2 tbsps plus 1 tsp Ras el Hanout spice mixture
3 large leeks, cut into 1/4" rounds

Pre-heat an oven to 350F.

In a bowl, combine the breadcrumbs and 1 1/2 tbsps of the olive oil, together with plenty of salt and pepper. Transfer to a baking sheet and spread thinly across the sheet. In a corner place the cloves of garlic. Bake for 15-20 mins till breadcrumbs golden brown and remove. Turn the garlic once during cooking. Remove the baking sheet and allow the breadcrumbs to cool. Mash the garlic with the back of a fork.

In a large dutch oven over medium heat, warm 1 tbsp of the olive oil. Add the spinach and cook, stirring frequently, till wilted. Squeeze out any liquid and discard. Put the spinach in a bowl and stir in the roasted garlic and breadcrumbs.

Lay the steak on a work surface. Sprinkle the steak with 1 tsp Ras el Hanout spices. Layer the spinach mixture over the steak leaving about a 1" border all round. Tightly roll up the steak and tie with 4 evenly spaced string ties. Sprinkle the steak with 1 tbsp Ras el Hanout and salt.

In the same pot over medium-high heat, warm 1 tbsp of olive oil. Add the steak roll and sear on all sides, about 5-8 mins. Transfer to a plate. Reduce the heat and add the leeks. Cook till softened, 3-5 mins. Spread the leeks evenly over the base of the pot and place the steak on top. transfer to oven uncovered and bake for 25 mins.

Remove pot from oven and cover with a lid or tin foil and let rest for 10 mins. Cut into slices and serve with the leeks, perhaps other vegetables and roast potatoes.

Serves 4