• 130g Lamb Leg Lamb Leg, roasted
• 160g polenta Polenta, cooked
• 80g kale Kale, raw
• 80g aubergine Aubergine
• 200g chopped tomatoes Chopped Tomatoes, canned
• 9g garlic Garlic
• 5g olive oil Olive Oil
• a handful of fresh basil
• 8g parmesan Parmesan

1. 1

   Prep everything first: wash and trim the kale and aubergine, 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

   Cut the lamb into strips, season well and stir-fry or griddle over high heat for 4-5 minutes until browned but still juicy.

4. 4

   Gently fry the garlic in the olive oil, add the chopped tomatoes and simmer for 10-12 minutes until rich. Tear in the basil at the end.

5. 5

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

6. 6

   Build the bowl: soft polenta first, then the veg and lamb, spooning over any remaining sauce. Finish with the parmesan.

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