Anna Haugh served up tasty pan-fried polenta with crushed peas, langoustines and fresh horseradish on Saturday Kitchen.

The ingredients for the polenta are: 20g unsalted butter, 5g salt, sprig fresh thyme, leaves removed and chopped, 1 garlic clove, chopped, 100g quick-cook polenta, plus extra for dusting, 55g Parmesan, grated and 1 tbsp vegetable oil, to fry.

For the crushed peas: 50g unsalted butter, 4 garlic cloves, chopped, 400g frozen peas, defrosted, 60g fresh peas and pinch salt.

For the langoustines: 8 medium raw langoustines, heads and shell removed, 100g unsalted butter, 1 garlic cloves, salt and 1 lemon, to squeeze.

To garnish: 2cm fresh horseradish, grated, curly pea shoots and 12 pea shoot flowers.

See recipes by Anna in her book titled: Cooking with Anna: Modern home cooking with Irish heart available from Amazon now.