Waffles don't just have to be a sweet dessert served with ice cream (although we love that too!), try this mouth-watering savoury herb waffle recipe for a delicious meal, any time of the day!

SERVES: 6

COOKING TIME: 15 minutes, plus 30 minutes resting

INGREDIENTS:

For the waffles:

- 440ml whole milk

- 1 tablespoon of lemon juice

- 270g plain flour

- 1 teaspoon salt

- 2 teaspoon baking powder

- 1 teaspoon bicarbonate of soda

- 2 tablespoons of fresh chives & dill, finely chopped

- 2 large eggs

- 100g butter, melted and cooled

For the quick pickled fennel:

- 2 small fennel bulbs

- Juice of one lemon

- Pinch sea salt


For the dill & lemon yoghurt dressing:

- 140g greek yoghurt

- 1 tablespoon lemon juice

- Zest of one lemon

- 1 tablespoon of dill, finley chopped

- Sea salt & freshly ground black pepper

TO SERVE:

300g smoked salmon

Handful of pea shoots or micro herbs

Salmon caviar (optional)


METHOD:

1 - First make the waffle batter. Add the milk to a jug, stir in the lemon juide and set aside. In a few minutes the milk will curdle creating homemade 'buttermilk'.

2 - Sift the flour, salt, baking powder and bicarbonate of soda into a large bowl. Whisk the eggs, buttermilk, chopped herbs and melted butter in a separate bowl and add to the flour mix. Whisk to combine, cover and set aside for 30 minutes.

3 - Make the quick pickled fennel by finely slicing the bulbs (use a mandolin if you have one). Put the sliced fennel in a bowl, add the lemon juice and a pinch of salt. Toss to combine and set aside to pickle.

4 - Make the dill and lemon yoghurt by stirring the yoghurt, lemon juice, zest and dill together in a small bowl and season to taste.

5 - Pre-heat a waffle iron and cook the batter in batches for 4-5 minutes or until golden and crisp, placing them in a warm oven while you cook the rest.

6 - To serve, place two waffles on each plate and top with smoked salmon. Squeeze any excess liquid from the fennel and place a little on top of the salmon, along with some pea shoots and/or micro herbs. Serve with the dill and lemon yoghurt and a spoonful of salmon caviar if using.