Khachapuri with Georgian walnut dip recipe
 Make your own cheese-filled Georgian bread, perfect for dipping into a bowl of herby walnut dip. 200g/7oz walnuts, toasted 3 garlic cloves, crushed100ml/3½fl oz walnut oil pinch red chilli powder1 tsp ground coriander ½ tsp ground fenugreek 1 tbsp chopped fresh coriander1 tbsp chopped fresh mint1 tbsp chopped fresh dill100g/3½oz baby spinach, cooked 1 lemon, juice onlyfreshly ground black pepper½ pomegranate, seeds removed, to serve 200g/7oz walnuts, toasted 3 garlic cloves, crushed 100ml/3½fl oz walnut oil pinch red chilli powder 1 tsp ground coriander ½ tsp ground fenugreek 1 tbsp chopped fresh coriander 1 tbsp chopped fresh mint 1 tbsp chopped fresh dill 100g/3½oz baby spinach, cooked 1 lemon, juice only freshly ground black pepper ½ pomegranate, seeds removed, to serve 125ml/4fl oz soured cream, plus 6 tbsp 300g/10½oz plain flour, plus extra for dusting½ tsp bicarbonate of soda100g/3½oz unsalted butter, melted, plus extra for brushing1 tsp sugar150g/5½oz grated mozzarella150g/5½oz feta, crumbledsalt 125ml/4fl oz soured cream, plus 6 tbsp 300g/10½oz plain flour, plus extra for dusting ½ tsp bicarbonate of soda 100g/3½oz unsalted butter, melted, plus extra for brushing 1 tsp sugar 150g/5½oz grated mozzarella 150g/5½oz feta, crumbled salt Method For the dip, put the walnuts, garlic, walnut oil, chilli powder, ground coriander, ground fenugreek and a few tablespoons water in a food processor. Blend to make a smooth paste. Add the fresh herbs and blend again – add some water if it looks too oily. Add the spinach, blend again, then transfer to a serving bowl. Stir the lemon juice through the dip and sprinkle the pomegranate seeds on top. Set aside while you make the khachapuri. Combine the soured cream, flour, bicarbonate of soda, melted butter, sugar and a pinch of salt in a bowl. Bring to a dough, using your hands or spoon, then set aside to rest at room temperature while you make the filling. Combine the mozzarella and feta with 6 tablespoons soured cream. Set aside. Divide the dough into four pieces. Roll one piece out to 1cm/½in thick on a floured surface, then place one-quarter of the cheese mix in the middle. Gather at the top to seal and roll out again to 1cm/½in thick. Repeat for the remaining three dough pieces.Heat a large frying pan over a medium heat and add the dough pieces to the dry pan. Cook on each side until golden and cooked through, then remove from the pan and brush with the extra melted butter. Serve alongside the dip. For the dip, put the walnuts, garlic, walnut oil, chilli powder, ground coriander, ground fenugreek and a few tablespoons water in a food processor. Blend to make a smooth paste. Add the fresh herbs and blend again – add some water if it looks too oily. Add the spinach, blend again, then transfer to a serving bowl. For the dip, put the walnuts, garlic, walnut oil, chilli powder, ground coriander, ground fenugreek and a few tablespoons water in a food processor. Blend to make a smooth paste. Add the fresh herbs and blend again – add some water if it looks too oily. Add the spinach, blend again, then transfer to a serving bowl. Stir the lemon juice through the dip and sprinkle the pomegranate seeds on top. Set aside while you make the khachapuri. Stir the lemon juice through the dip and sprinkle the pomegranate seeds on top. Set aside while you make the khachapuri. Combine the soured cream, flour, bicarbonate of soda, melted butter, sugar and a pinch of salt in a bowl. Bring to a dough, using your hands or spoon, then set aside to rest at room temperature while you make the filling. Combine the soured cream, flour, bicarbonate of soda, melted butter, sugar and a pinch of salt in a bowl. Bring to a dough, using your hands or spoon, then set aside to rest at room temperature while you make the filling. Combine the mozzarella and feta with 6 tablespoons soured cream. Set aside. Combine the mozzarella and feta with 6 tablespoons soured cream. Set aside. Divide the dough into four pieces. Roll one piece out to 1cm/½in thick on a floured surface, then place one-quarter of the cheese mix in the middle. Gather at the top to seal and roll out again to 1cm/½in thick. Repeat for the remaining three dough pieces. Divide the dough into four pieces. Roll one piece out to 1cm/½in thick on a floured surface, then place one-quarter of the cheese mix in the middle. Gather at the top to seal and roll out again to 1cm/½in thick. Repeat for the remaining three dough pieces. Heat a large frying pan over a medium heat and add the dough pieces to the dry pan. Cook on each side until golden and cooked through, then remove from the pan and brush with the extra melted butter. Serve alongside the dip. Heat a large frying pan over a medium heat and add the dough pieces to the dry pan. Cook on each side until golden and cooked through, then remove from the pan and brush with the extra melted butter. Serve alongside the dip.