• 2 large eggs Egg, whole, boiled
• 160g polenta Polenta, cooked
• 80g peas Peas, frozen, boiled
• 80g cherry tomatoes Cherry Tomatoes
• 25g pesto Pesto, green
• 10g parmesan Parmesan
• 3g garlic Garlic
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the peas and cherry tomatoes, then measure out the sauce ingredients.

2. 2

   Whisk the polenta into simmering stock and cook, stirring, for 5 minutes until thick and creamy.

3. 3

   Lower the eggs into boiling water and cook for 6½ minutes, then cool in cold water and peel.

4. 4

   Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.

5. 5

   Meanwhile, steam or stir-fry the peas and cherry tomatoes for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: soft polenta first, then the veg and soft-boiled egg, spooning over any remaining sauce. Finish with the rocket.

Tap ingredients and steps to tick them off as you cook.