This fantastic recipe will have the taste buds tantalising in an instant!

This recipe is a nice alternative to the all so common hummus that seems to be lineing our shelves left right and center. It’s a very simple recipe and a lovely flavour and texture that is achieved from the richness of the butterbeans.

Otherwise know as Stuffed Rice Balls, originated from Sicily in the 10th century. These guys are usually filled with a meaty tomato sauce and mozzarella but are easily turned vegetarian with a little of the quorn mince available in most shops. The filling possibilities are endless, mushrooms, cheeses, chilli, roast squash….. A great little recipe to use leftover risotto.

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!