Savoury dishes – Karen Silverwood

Ingredients

• 1 large leek
• 1 large handful of cooked chopped spinach, chard or nettle leaves
• 1 handful of chopped wild garlic if in season
• 200g fine polenta flour
• 700ml water
• 50–70g of crumbled feta cheese (optional)
• salt and black pepper to taste
• 1 large courgette
• 2 large eggs
• 2–4 spring onions, finely chopped
• 4 tablespoons (15–20g) chopped fresh dill or parsley
• black pepper to taste
• 1 tbsp/20g flour, this can be gluten free
• salt
• 100g green mung bean flour
• 40g mixed ground seeds (golden linseed and pumpkin)
• 150ml water
• 1 frozen cube of chopped spinach or a handful of blanched chopped nettles
• 4 tablespoons (15–20g) chopped fresh dill and/or parsley