Roasted summer greens, creamy polenta and charcuterie

1 Set the oven to 190 degrees.

2 Trim the bottom third from the asparagus and put the tips on a baking tray.

3 Slice the leek into ½cm rings, wash if necessary, and add to the asparagus.

4 Slice the courgette the same way and add to the other vegetables.

5 Pour the olive oil over the top then add the garlic, thyme and chilli flakes. Season and turn everything together and roast for 15 minutes.

6 Meanwhile bring the milk, water, bay leaf and lemon to a gentle simmer then slowly add the polenta. Cook the mixture for three to four minutes until soft and creamy then add the Parmesan and butter, then season.

7 Divide onto warm plates then top with the roasted vegetables and a selection of the charcuterie. Serve straight away.