We got some watercress from Riverford this week, and also a new waffle maker – so I decided to make some savoury, watercress based waffles for dinner. They turned out really nice, especially when served with harissa sauce (Greek yoghurt with a teaspoon of harissa, and seasoned with salt and pepper). The polenta gives them a nice, crunchy texture.

Serves 4:
100g Watercress, washed and roughly chopped
1/2 onion, chopped
2 large eggs
100g sour cream
100g olive oil
Smoked paprika
Salt and pepper

150g fine polenta
250g plain flour
1tsp baking powder
2tbsp grated Parmesan

Thoroughly blend the first five ingredients in a blender and season with the paprika and salt and pepper.
Mix the remaining ingredients in a bowl, the stir in the contents of the blender. Keep stirring while adding water until you achieve a slightly runny consistency. The batter then needs to rest for about 10-15 minutes for the polenta to soak – it will become thicker during this time so make sure you have added enough water.
Bake in a waffle maker on medium heat and serve hot.