Roasted red pepper polenta with red pepper purée, green beans and soy foam

Line a baking tray with cling film

Place a pan over a low-medium heat and add oil. Once hot, sweat off the garlic, shallot and red pepper for approximately 5 minutes, then add the white wine and reduce

Stir in the polenta and combine with the other ingredients in the pan. Slowly pour and stir in the water and cook out until thick and smooth

Season to taste and transfer to the lined baking tray. Allow to cool and store in the fridge until set firm

For the red pepper purée, sweat off the red peppers, shallot and garlic until soft. Add the white wine and white wine vinegar and reduce until the pan is almost dry. Once reduced, add the water and sugar and reduce again to a stew like texture

Blitz the mixture in a blender until smooth and season to taste before passing through a fine strainer. Set aside until required

To make the soy foam, bring all ingredients together in a pan and warm to 50°C. Remove from the heat and foam with a stick blender. set 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 to the desired size and pan-fry in foaming butter until golden on both sides then finish in the oven to warm through for 10 minutes

Blanch the green beans in boiling salted water until tender for 2-3 minutes, strain and set aside

Pan fry the green beans in butter and season to taste. Spoon some purée onto a plate and arrange the polenta alongside. Serve the green beans and finish with the soya foam