Burnt grain dumplings, wild leeks and sheep’s curd

Preparation time
over 2 hours

Cooking time
1 to 2 hours

Serves
Serves 4

By Pam Brunton

Ingredients

  • 4 small brown onions, unpeeled
  • 2 whole wild leeks, roots intact
  • 150g/5½oz sourdough breadcrumbs
  • 55g/2oz unsalted butter
  • 1 garlic clove
  • 100g/3½oz fresh sheep’s curd cheese or ricotta
  • 1 lemon, zest only
  • 100g/3½oz hard sheep’s cheese, finely grated
  • 1 tsp nigella seeds
  • 2 handfuls of garlic leaves, finely sliced
  • salt

For the burnt grain dumplings

  • 125g/4½oz durum flour or semolina, plus extra for dusting
  • 125g/4½oz burnt buckwheat flour
  • 125ml/4½fl oz water
  • 8g cold-pressed rapeseed oil

For the burnt garlic oil

  • 4 tbsp vegetable oil
  • 10 garlic cloves, crushed
  • 4 tbsp roasted sesame or camelina oil

For the garlic dressing

  • 2 tbsp elderflower vinegar or freshly squeezed lemon juice
  • 4 tbsp burnt garlic oil
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