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September 21, 2016

Just Eat IT

Enjoy this Semolina, Spinach & Chilli Cake from our lovely friends at Franklins restaurant in East Dulwich


  • 1 Tbsp Olive Oil
  • ½ Tsp Crushed Dried Chilli
  • 500g Washed Spinach
  • 250g Semolina
  • 600ml Water
  • 1 Tbsp Grated Cheese (Cheddar or Parmesan)
  • Salt and Pepper
  • Vegetable Oil for Frying  


  •  Plain Flour
  • 2 Eggs (Slightly Whisked)
  • Bread Crumbs  


  • Heat the Olive Oil and Chilli in a big pot


  • Add the Spinach & just cook slightly


  • Leave to cool; Squeeze all the water out and chop roughly


  • Season the water and bring it to the boil


  • Add the Semolina and just bring it back to the boil


  • Add in the Spinach and Cheese.


  • Pour into a square tin or tray (lined with cling film or baking parchment)


  • Leave to cool


  • Cut into squares


  • Bread Crumb them and shallow fry on both sides until golden


  • Serve with salad