For ketchup, combine all ingredients adding more cayenne to taste and water for the desired texture. Refrigerate overnight to let flavors meld.

For leek rings, heat vegetable oil in a large, deep saute pan. You can also use a deep fryer for these. You want the oil to be about 375 degrees F, hot, but not so hot it is spitting oil in your face. Then cut the white and pale part of your leeks on the bias about 1/2 an inch thick. Then pull them apart. The ones that came out the best had a few rings sticking together to make a thicker ring.

Combine the flour, salt and pepper and dredge the leeks.

Then coat with egg and then cover in the cornflake crumbs. I went with a lighter coating, but you can go heavy if you like.

Then fry the rings in the pre-heated oil on each side until crispy, about a minute on each side. When they are done, pat off extra grease on a paper towel and sprinkle with more salt.

Serve with your fancy homemade ketchup.