Jane Baxter served up tasty polenta with leeks, kale and a blue cheese on Go Veggie and Vegan with Matt Tebbutt.

The ingredients are: 750 ml water, 125g polenta, Salt, 200g Kale, stalks removed, 2 leeks, 200g purple sprouting broccoli, 25g butter, 1 tbsp olive oil, 1 clove garlic grated, 1 tbsp marjoram leaves, 150g Vegetarian blue cheese, 2 tbsp mascarpone, 25g butter, 20 sage leaves, 50g walnuts toasted and 2 tbsp grated Italian style hard cheese.

See recipes by Jane in her book titled: Everyday and Sunday: Recipes from Riverford Farm available from Amazon now.