Heating Instructions: Preheat the oven to 180°C. Bake the mushroom and polenta in its current container with the lid on for 17 min. When the mushrooms are almost ready microwave the tomato stew for 50 sec on high. To plate up, spoon the tomato stew on to the plate and top with polenta and mushrooms. To finish, dress the salad and enjoy!
Ingredients : Mushrooms, butter, dried thyme, polenta, olive oil, pink salt, baby spinach, watercress, fennel, olive oil, sherry vinegar, shallot, Dijon mustard, pink salt, parmesan cheese. tomato and caper ragu: tomatoes, basil, olive oil, garlic, capers, parsley