850g summer squash, peeled and chopped into chunks
3g/2 thyme sprigs
1½ litres of vegetable stock (20g/2 x stock cubes)
1) Pour the stock into a saucepan and bring up to the boil. Stir in the polenta and cook for 5 minutes stirring until thick. 2) Add the 15g butter, Parmesan and nutmeg, stir well. Season to taste. 3) Pour into a lined baking tray and allow to cool overnight. 4) The next day Heat oven to 190C/170C fan/gas 5. 5) Put the shallots, garlic, beetroot and squash into a baking tray and drizzle with extra virgin olive oil. Keep the beetroot separated. 6) Chop the rosemary and thyme into 5cm lengths and scatter over the top. Boiling water over. 7) Bake in the oven for 40 minutes turning carefully. 8) Put a knob of butter into a saucepan over medium heat, add the spinach and allow to wilt. Remove and set aside. 9) Make a dressing by putting the Madeira into a small saucepan and reducing by ⅔. Add the honey, balsamic vinegar, soy sauce and 10g butter. Simmer until it thickens then add 2 tablespoons each of extra virgin olive oil and olive oil. 10) Cut the polenta into 6 cakes. Heat 50g butter in a frying pan and fry the polenta for 5-6 minutes on each side until golden. 11) Put the goats’ cheese onto an oiled baking tray, season with black pepper and grill for 3 – 5 minutes, depending on the goats cheese used. 12) To serve; top a polenta cake with some spinach, sit a slice of grilled goats’ cheese on top and scatter over the roasted vegetables finish with a drizzle with the dressing and sprinkle the parsley over the top.