1. Heat 300ml of water in a medium saucepan, add shallots, chilli, vegetable stock cube and ground peanuts.
2. Cook on medium heat for 15 minutes. Stir in spinach and Crayfish then season with a pinch of salt if needed.
3. Cook for 3 minutes (5-6 minutes if usuing pumpkin leaves) then take the pan off the heat and set aside.

1. Tip the cornmeal into a large bowl then add around 250ml of water to form a loose paste. Tip into a large, non-stick pan then place the pan on a very low heat.
2. Keep stirring with a wooden cooking spoon over low heat for around 20 minutes, adding small amounts of water to cook the semolina and thicken it.
3. Once the cornmeal is cooked and thickens such that it sticks to a wooden spoon, take the pan off the heat and allow it cool. Divide the semolina into three equal portions then mould into a round ball.

1. Season with salt and black pepper or fish seasoning and dried herbs. Place a baking tray lined with parchment paper and bake for 15 minutes in the oven, turning it halfway through cooking.

Serve the cornmeal with the spinach and peanut soup and baked salmon. Garnish with chilli flakes if you wish. Enjoy!