Polenta chips with broad beans and ricotta

Method

1. Bring the vegetable stock up to the boil in a pan, add the parmesan rinds, rosemary and garlic and leave to infuse for 10 minutes.

2. Bring back to the boil, pour in the polenta and stir over a low heat until it thickens and comes away from the sides of the pan, about 5 minutes.

3. Add the double cream and grated parmesan and stir well. Pour into a shallow tray lined with cling film and transfer to the fridge to set firm, at least 2 hours.

4. Preheat the oil in a wok for deep-frying to 180C. When set, remove the polenta from the tray and cut into chunky diamonds.

5. Put the flour on one plate, the egg on another and the loose polenta on another. Flour, egg and crumb each polenta diamond, then deep fry until golden.

6. To make the salad, combine the asparagus and broad beans in a bowl and squeeze over the lemon. Drizzle with oil, add the pea shoots and toss lightly.

7. Serve the polenta and salad dotted with the fresh ricotta and lemon zest.

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Ingredients

For the polenta chips

1.5 litres fresh vegetable stock
1-2 pieces Parmesan rind
1 sprig Rosemary
1 garlic clove
1kg Polenta
100ml double cream
50g Parmesan, grated
2 Eggs, beaten
plain flour
Polenta, for coating
vegetable oil, for deep frying

For the salad

200g fresh Broad beans, podded and blanched
20 asparagus tips, trimmed and blanched
1 sprig tarragon
1 handful pea shoots
1 lemon, juice and zest
extra virgin olive oil

To serve

200g Ricotta cheese
1 lemon

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