Roasted red pepper polenta red pepper purée and soy foam

Method

To begin, line a baking tray with cling film

Put a pan over a low-to-medium heat and add oil. Once hot, sweat off the garlic, shallot and red pepper for about 5 minutes. Next, add the white wine and reduce

Stir in the polenta and mix with the other ingredients in the pan. Slowly pour and stir in the water, cook until smooth and thick and season to taste

Transfer the polenta to the lined baking tray and leave to cool. Allow to set firm in the fridge

Sweat off the red peppers, shallot and garlic until soft for the red pepper purée. Mix in the white wine and white wine vinegar and reduce until the pan is almost dry. Then add the water and sugar and reduce again to a stew like texture

Blend the mixture in a food processor until smooth. Season to taste then pass through a fine strainer. Set aside

To make the soy foam, bring the soy sauce, water and lecithin together in a pan and warm to 50°C. Remove from the heat and foam with a stick blender. Leave aside as you will need to repeat the process to foam just before serving

Pre-heat the oven to 180°C/gas mark 4. Slice the polenta and pan-fry in foaming butter until golden on both sides. Finish cooking in the oven to warm through for 10 minutes

Blanch the green beans in boiling salted water until tender for 2-3 minutes and strain. Next, pan fry the green beans in butter and season to taste.

To plate, spoon some purée onto a plate and arrange the polenta alongside. Serve the green beans and finish with the soya foam