1. Cut the dark green section of the leeks off an discard (keep the white and light green part). Clean leeks well (they tend to have soil in between layers) and slice them thinly. Slice zucchini/courgettes really thinly, using a mandolin or a sharp knife.
2. Heat up olive oil in a very large frying pan. Add the leeks and sauté until soft and creamy, stirring from time to time. Remove the leeks from the pan and set aside.
3. Deglaze the pan with half of the wine and add half of the zucchini slices (you are likely to have to do that in two batches as it’s a lot of volume) and sauté them just until softened.
4. Once the first batch is done, take it out of the pan, add the rest of the wine and zucchini. Carry on sautéing until soft.
5. Return sautéed leeks and zucchini back to the pan, stir through chopped capers, season with salt and pepper and set aside.

GREEN PEA LAYER

1. Boil a small pot of water and get a bowl of cold water ready.
2. Once the water comes to a boil, plunge frozen petit pois (or green peas) into it and cook according to the packet instructions. I used petit pois and they took 3 minutes from the point the water came to the boiling point again.
3. Drain and plunge into cold water to preserve the colour. Drain again.
4. Place drained petit pois in a food processor, add garlic, mint, chilli, miso, lemon juice and zest. Process until smooth – you may need to add a tablespoon or so of water as you want the puree to fairly loose (see assembly photo) so that it doesn’t dry out too much in the oven. Season to taste.

BECHAMEL

1. Measure out the milk. Blend roasted garlic cloves, miso paste and nutritional yeast with 240 ml / 1 cup of the oat milk allocated for the béchamel sauce.
2. Slowly heat up olive oil in a large saucepan (stainless steel works best for this). Once the oil starts to shimmer, gradually whisk in flour. Keep whisking until the mixture is super smooth. Allow the mixture to bubble gently, whisking the whole time, for a few minutes so that there is no raw flour taste in your béchamel, but make sure it doesn’t colour.
3. Next, reduce the heat to low and start adding in oat milk while whisking the whole time. Initially the mixture may thicken really quickly and look a bit lumpy – don’t worry, it will recover once all the milk has been whisked in. Continue adding in the rest of your milk, including the batch you’ve whizzed up with garlic, miso and nutritional yeast. Simmer only just enough for the sauce to thicken then season with salt, pepper and nutmeg to taste.

ASSEMBLY

1. Preheat the oven to 180° C / 355° F (or 160° C / 320° F on a fan setting).
2. Spread a thin layer of the zucchini mixture at the bottom of the dish, follow up with a single layer of pasta sheets, breaking them in half in necessary to fill awkwardly shaped gaps.
3. Spread half of the remaining zucchini mixture on top, followed up by a single layer of pasta sheets.
4. Next spread all of the green pea mixture on top, followed up by a single layer of pasta sheets.
5. Spread the rest of the zucchini mixture on top and cover it tightly with a layer of pasta. I like to brush some water (1 tbsp) onto this final layer of pasta so that it doesn’t absorb too much moisture from my bechamel, making it dry.
6. Finally, spread bechamel on top.
7. Bake for about 30 minutes, then increase the oven temperature to 220° C / 425° F for the last 10 minutes of baking time to speed up browning.
8. Allow the dish to set for at least an hour or else the slices will come out messy, although I do recommend waiting to consume until the following day – the flavours will mellow and the dish will taste even better. Store the leftovers for up to 5 days in the fridge or freeze in airtight containers.