Heat the oil and butter over medium heat in a large frying pan. Sauté the onions until softened and starting to colour, about 5 minutes.
1 tablespoon rapeseed or olive oil, 1 tablespoon butter, 1 onion
Trim any woody ends from the broccoli and steam or boil for 2-3 minutes until tender. Set aside.
150 g purple sprouting broccoli
Add the mushrooms to the pan along with a pinch of salt. Cook over low heat for 5-10 minutes until the mushrooms have let out their juices and softened.
4 portabella mushrooms
Add the mixed herbs, chilli flakes, garlic and tomato purée to the mushrooms and continue to cook for 2 minutes.
2 cloves garlic, ½ teaspoon dried mixed herbs, pinch of chilli flakes, 1 teaspoon tomato purée
Pour in the red wine and allow to bubble down and reduce. Add the vegetable stock (or water). Roughly chop the broccoli and add to the stew. Season to taste and add more stock or water as desired. Serve immediately on top of the polenta.
60 ml red wine, 60 ml vegetable stock or water, salt and pepper