A great twist on the traditional hummus using Wild Garlic, Local Organic Leeks, Nettles and Welsh Rapeseed Oil. As seen on “You Tube”!

Coming up with a dish for the launch of the stall was excruciatingly difficult, as I had a lot of boxes to tick for it to qualify.
It needed to be in season (obviously), it needed to be sourced locally, it would have to be cooked on a camping stove at an outdoor market with the distinct possibility of adverse weather conditions! Most importantly it needed to blow your taste buds off the richter scale! So what better ingredient to use than the Welsh Leek?

The leek is in abundance at the moment down at Blaencamel Farm. With its mild onion taste it marries up perfectly with a little bit of garlic, rosemary and cheese wrapped up in a delicious polenta based pancake. Ok, I’ve fancied it up a little bit by adding Caws Cenarth’s smoked cheese and a little of the Snowdonia Bomber cheese to really intensify the flavour, but that’s just a way to reel in the customers!