Quinoa blinis with wild mushrooms and dill lime yoghurt

Add the flour, seasoning and cooked quinoa to a large bowl and slowly whisk in the water until you have a thick, batter-like consistency.

Heat two frying pans and add the olive oil. Then, using a dessert spoon, gradually drop spoonfuls of the batter on to the hot pans and cook until golden; then turn and repeat.

Remove the blinis to paper towels covered with foil to keep them warm and place the pans back on the heat after a quick wipe with a paper towel. Add another drizzle of oil to the pan, then add the mushrooms and thyme, season lightly and sauté for two to three minutes. Spoon on to paper towels to drain off excess oil.

Whisk the dill, lime juice and yoghurt together. Divide the mushrooms between six plates, along with the blinis, and drizzle the yoghurt over the top.