Name: Spinach and feta dumplings in lemon butter
Ingredients: 125g crustless sourdough, roughly broken; 250ml whole milk; 25g parmesan, finely grated, plus extra for serving; 1 egg, beaten; 3 tbsp olive oil; 1 onion (180g), finely chopped; 4 garlic cloves, crushed; 20g coriander, finely chopped; 1 tbsp picked oregano leaves; 250g frozen leaf spinach, defrosted, liquid squeezed out and roughly chopped; 80g feta, roughly crumbled; 2 tbsp plain flour; 160g unsalted butter; 4 garlic cloves, skin on, bashed with the flat side of a knife; 1 large lemon, skin removed with a peeler, plus 2 tablespoons of juice; 3 oregano sprigs; urfa or aleppo chilli flakes; Fine sea salt and black pepper

Main Winter

Serves 4

Prep 15 min

Cook 15 min

Resting time 1 hr

Soft, light, and coated in lemon butter, these dumplings are both comforting and indulgent. Stale sourdough or a crusty baguette give them the structure they need (if you use a soft white loaf, you may need a little more). Make them the day before, if you like, and refrigerate (or freeze) before the cooking stage.

Ingredients

125g	crustless sourdough, roughly broken
250ml	whole milk
25g	parmesan, finely grated, plus extra for serving
1	egg, beaten
3 tbsp	olive oil
1	onion (180g), finely chopped
4	garlic cloves, crushed
20g	coriander, finely chopped
1 tbsp	picked oregano leaves
250g	frozen leaf spinach, defrosted, liquid squeezed out and roughly chopped
80g	feta, roughly crumbled
2 tbsp	plain flour
LEMONY BUTTER
160g	unsalted butter
4	garlic cloves, skin on, bashed with the flat side of a knife
1 large	lemon, skin removed with a peeler, plus 2 tablespoons of juice
3	oregano sprigs
TO SERVE
	urfa or aleppo chilli flakes
	Fine sea salt and black pepper

Method

Fine sea salt and black pepper
Place the bread and the milk in a large bowl, set aside to soak completely, then smoosh the bread with your hands until it has a thick porridgy texture. Stir in the parmesan and egg.
Place the oil, onion, garlic, coriander and oregano in a frying pan on medium heat and cook gently until the onions have softened and are translucent. Add in the spinach with ¼ teaspoon of salt and a good grind of black pepper and cook for 5-7 minutes, until wilted and most of the moisture has evaporated. Set aside to cool then add to the bread mixture. Mix well, then stir in feta. R
oll the mixture in 12 balls of about 45 grams each. Place on a tray and refrigerate uncovered for1 hour, then roll in the flour to coat completely. Keep refrigerated until ready to cook.
Meanwhile, make the lemon butter. Wipe the frying pan clean and place on medium heat. Add the butter, garlic, lemon skin and oregano. Cook for 4-5 minutes, until lightly browned. Set aside.
Bring a large saucepan of lightly salted water to a boil. Reduce the heat to medium low and cook the dumplings in gently simmering water until they float to the top. Place the lemony butter on medium heat and, using a slotted spoon, transfer the dumplings to the butter. Gently baste the dumplings with the butter for 1-2 minutes, spoon over the lemon juice then
transfer to a serving plate. Serve with the Urfa or Aleppo chilli sprinkled on top.