Start with the speltotto – a risotto made with spelt. Cut leeks into thin slices and soak in cold water for 20 minutes, to remove any soil
trapped between the layers, then drain in a colander. Sauté chopped shallots and the drained leeks in olive oil for 3-4 minutes, then add
washed spelt and coat with the oil. Pour in a glass of dry white wine (or dry vermouth), simmer until nearly dry, then add hot chicken stock
to cover the spelt. Simmer until near dry again, then add more stock, and continue doing this until the spelt is cooked, about 25 minutes.
Meanwhile, poach smoked haddock in water for about 7-8 minutes, until just cooked, drain and flake into large chunks. When the spelt is cooked,
gently stir in the flaked haddock with some parsley and serve in bowls with a poached egg on top, seasoned with black pepper and a parmesan crisp
on the side, made by finely grating parmesan, putting clumps onto a baking sheet and baking in a 200°C oven for 5 minutes, until melted and brown.