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Ingredients

• 1.5 litres fresh vegetable stock
• 1-2 pieces parmesan rind
• 1 sprigs rosemary
• 1 clove garlic
• 1 kg polenta
• 100 ml double cream
• 50 g parmesan, grated
• 2 eggs, beaten
• plain flour
• polenta, for coating
• vegetable oil, for deep frying

• 200 g fresh broad beans, podded and blanched
• 20 tips of asparagus
• 1 sprigs tarragon
• 1 handfuls pea shoots
• 1 lemon, juice and zest
• extra virgin olive oil

• 200 g ricotta cheese
• 1 lemon

Description

Matt Tebbutt's Crispy Polenta Chips, With A Salad Of Broad Beans And Asparagus, Make A Great Vegetarian Starter

UK TV