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Paneer gnudi with spring saag and rainbow chard
Fruit and vegetables
1
lemon
, juice only
500g/1lb 2oz mixed baby
spinach
, nettles, wild garlic and sorrel (ideally 125g/4½oz each)
1 small
red onion
, very finely chopped
5cm/2in piece fresh root
ginger
, peeled and finely grated
1–2 large
garlic
cloves, chopped
1 bird’s eye green
chilli
, finely chopped
2
garlic
cloves, finely sliced
1 red
chilli
, finely chopped
1
lemon
, zest and juice
200g/7oz
rainbow chard
, chopped, including stalks
Tins, packets and jars
200g/7oz
semolina
30g/1oz
ghee
1 tbsp
ghee
2
preserved lemons
, rind only, finely chopped
Cooking ingredients
good grinding fresh
nutmeg
salt and freshly ground
black pepper
1 tsp
cumin
seeds
salt and freshly ground
black pepper
4 tbsp extra virgin
olive oil
salt and freshly ground
black pepper
100g/3½oz
pine nuts
, toasted
Dairy, eggs and chilled
2 litres/3½ pints full-fat
milk
7g free-range
egg yolk
(about ½ free-range
egg yolk
)
50g/1¾oz
Parmesan
, grated
knob of
butter
50g/1¾oz
Parmesan
, grated
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