For the polenta triangles 1 shallot, peeled 1 clove of garlic, peeled and finely chopped or puréed salt and pepper 40ml olive oil 1.6 litres vegetable stock 400g quick-cook polenta 1 bunch of tarragon, chopped 1 tbsp Dijon mustard
For the dried plum tomatoes 3 plum tomatoes 1 pinch of sugar 1 pinch of Maldon sea salt 1 twist of black pepper 20ml olive oil
For the truffle “mayonnaise” 40g tofu 24ml almond milk 1 clove of garlic, peeled and grated 5mg xanthan gum 2g sherry vinegar 1g lemon juice 2g balsamic vinegar 4ml truffle oil 8mg truffle, chopped salt and pepper, to taste
For the red pepper oat crumble 40g tinned piquillo peppers ½ shallot, peeled ½ clove of garlic, peeled 10ml olive oil ½ tsp thyme leaves 20g oats ½ tsp tomato powder ¼ tsp maple syrup
For the garnish 40 green peas, blanched 40 broad beans, blanched and shelled 12 green asparagus spears, blanched ½ courgette, diced 1cm pieces fresh mint, chopped wild garlic, chopped
Comforting polenta and fresh seasonal vegetables, this fresh and colourful dish seamlessly bridges the gap between winter and summer. With a deliciously creamy vegan “mayo”, this plant-based dish is perfect for spring.
To make the polenta triangles, sweat the shallots and garlic in olive oil with salt and pepper. Add the vegetable stock and bring to a simmer. Rain in the polenta, whisking continuously, then stir in the tarragon and mustard. Transfer to trays so the polenta mixture is 1.5cm thick. Chill until set, then cut into triangles. To serve, fry the triangles in a medium hot pan with some olive oil until golden.
For the plum tomatoes, remove the tomato cores and quarter the tomatoes lengthways. Arrange on a lined baking tray, season with sugar, salt and pepper and drizzle with olive oil. Dry slowly in the oven at 100°C for around 1 hour. To make the truffle mayonnaise, blend all the ingredients together in a mixer.
For the red pepper oat crumble, deseed the peppers and spread out on a lined baking tray. Dry in the oven at 100°C for 1 hour. Sweat the shallots and garlic in olive oil, then add the thyme leaves and oats. Coat with maple syrup, then spread the mix out flat on a tray. Dry in the oven at 150°C for 20 minutes. Blend together with the dried piquillo peppers.
For the garnish, combine the peas, broad beans, courgette dices, asparagus, mint and wild garlic, toss in olive oil and season with salt and pepper.