• 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

Polenta

• In a medium-sized saucepan heat the vegetable stock (or water), milk and butter.
  250 ml vegetable stock or water, 1 tablespoon butter, 250 ml milk
• Once almost boiling, reduce the heat and gradually pour in the polenta, whisking constantly. Cook until thickened, whisking all the time. This should take 2-3 minutes. Stop when you reach your desired consistency - I don't like to let it get too thick and sometimes let it down with a little more milk or water. Stir in the grated cheese (I find it easiest to switch to a spatula or wooden spoon at this point) and season to taste with salt and pepper.
  125 g quick-cooking polenta, 25 g grated cheese (cheddar, parmesan, gruyère, etc), salt and pepper