Kale & tomato relish with polenta

• Fry the onion in a little oil on medium heat, for about 6 mins until soft.

• Pour in the tin of chopped tomatoes and their juices and stir in the stock cube until fully dissolved. This will take a few minutes. (I know a stock cube is cheating but I don’t claim to be a pro and if you want to faff about with garlic and celery salt and whatever else be my guest but, ain’t nobody got time for that)

• Stir in the shredded kale, cover and turn the heat down low.

• Bring the water to the boil in a saucepan.

• When the water is boiling stir in all the polenta. Keep it at a boil and stir vigorously and frequently, making sure to scrape around the sides. The mixture should gradually thicken!

• At the same time, uncover the relish, turn the heat up to medium and stir often. The kale should soften and it should start to look like a relish.

• Continue stirring and checking constantly for about 5 - 10 minutes. You’ll know it’s ready when the polenta is like a sturdy mash-potato consistency that sticks to the spoon.

• Serve up alongside the relish and enjoy with your fingers for an authentic experience! Once the polenta has cooled a little you should be able to tear off chunks and shape it into a ball with your fingers. Press your thumb into the centre to make a mini bowl that you use to scoop up relish- YUMMO.