Every week we get a beautiful fruit and veg box full of local, seasonal produce from OrganicLea. In this blog, I'm going to share how I turn this in to lunch and dinner with a few simple ingredients from WeFill.
This is a big lunch for two people. It takes an hour to cook with 30 mins of that being prep.
1 Patty Pan Squash
200g curly kale, stalks removed
3 tbsp olive oil
3 thyme sprigs, leaves picked
2 garlic cloves, crushed
1 tsp chilli flakes
1 tsp Nutmeg (about 1/4 of a whole nutmeg)
1/2 lemon, zested and juiced
50g hazelnuts, halved or roughly chopped
500ml vegetable stock
100g fine polenta
50g almond parmesan, plus some shavings to serve
Peel the shallots, and halve any large ones. In a large roasting tin, toss the shallots and squash with 1 tbsp oil and some seasoning. Roast for 25 mins.
Add the kale, thyme, garlic, chilli, nutmeg, lemon zest and hazelnuts to the roasting tin. Season and toss with the remaining oil. Return to the oven for another 15 mins.
Towards the end of the 15 minutes, bring your stock to the boil in a saucepan. Pour in the polenta steadily and whisk continuously. Cook for 2-3 mins, season well and stir in the cheese. The polenta should have the consistency of loose mashed potato.
To serve, pour the warm polenta into individual plates (you can put it on a platter but it’s not easy to transfer) and top with the roasted veg. Squeeze over a little lemon juice and finish with some parmesan shavings.