Ingredients

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

Introduction

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.

Method

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.

 

OXO Tower

 

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Features more veg