by Isabella Palmer September 30, 2024
Isabella Palmer puts our red millet flour to excellent use in these galettes with spinach bechamel. This dish is perfect for breakfast on crisp autumn weekends or an indulgent weeknight dinner. |
Millet flour is under-appreciated in Britain but is a much used staple food in parts of Asia and Africa. It's a versatile alternative to cereal flours with a distinctive flavour. The British millet used to produce this flour is grown by Andrew Lingham at Court Farm in Kent. We stone-mill the flour in small batches through our mill at Hodmedod.
Serves 5
IngredientsFor the Galettes:
For the Spinach Bechamel:
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Method
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Isabella Palmer
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