More summer cooking with foraged food

The German-style 'Green Sauce' makes a return to my dinner table, with this elegant creation:

Fried Polenta with Green Sauce and Crumbled Cheshire Cheese with Chives

The Green Sauce can be made using any foraged leaves (whether raw, or blanched if necessary - as in the case of nettles). Here I used a mixture of plantain, wild London rocket, chickweed, and frozen wild garlic leaves.

Basically you take a cup of green leaves, a generous slug of good oil, some garlic (though I used frozen garlic leaves), a tablespoon of cider vinegar, and a couple of tablespoons of sour cream (or creme fraiche I suppose). Just blitz everything in a blender - season and flavour with capers, lemon juice, even anchovies or chopped boiled egg.

Here I've plated up my fried polenta, dressed it with lashings of the Green Sauce, and crumbled over some delicious Cheshire Cheese with Chive from Boyer's of Camberwell. I've finished the plate with a trio of fantastic Sicilian olives from the farmer's market on Telegraph Hill.

Enjoy!