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Burnt grain dumplings, wild leeks and sheep’s curd
Fruit and vegetables
4 small brown
onions
, unpeeled
2 whole wild
leeks
, roots intact
1
garlic
clove
1
lemon
, zest only
2 handfuls of
garlic
leaves, finely sliced
10
garlic
cloves, crushed
2 tbsp
elderflower
vinegar or freshly squeezed lemon juice
4 tbsp burnt
garlic
oil
Tins, packets and jars
125g/4½oz durum flour or
semolina
, plus extra for dusting
Cooking ingredients
1 tsp
nigella seeds
salt
125g/4½oz burnt
buckwheat flour
8g cold-pressed
rapeseed oil
4 tbsp
vegetable oil
4 tbsp roasted sesame or camelina
oil
Dairy, eggs and chilled
55g/2oz unsalted
butter
100g/3½oz hard sheep’s
cheese
, finely grated
Other
150g/5½oz
sourdough breadcrumbs
100g/3½oz fresh sheep’s
curd cheese
or ricotta
125ml/4½fl oz water
Back to recipe
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