Courgette, polenta and parmesan cakes

Heat oven to 180°C fan bake. Line a tray with baking paper.

Melt the butter and 1 tablespoon of the oil in a large frypan. Gently fry the garlic and courgettes until soft and coloured – about 10 minutes. Remove from the heat and add the lemon juice.

Boil the water with a little salt and pour in the polenta, stirring until it becomes really thick. Use a long-handled spoon as it acts like a volcano and spits, plus it's very hot! Stir for approximately 4 minutes. Scrape the polenta into the pan containing the courgettes; stir in the cheese and seasoning, then let it cool.

Divide the mixture into 6 portions, about 2cm thick, and place on the prepared tray. Lightly brush with oil and bake for 10 minutes. Scatter over the tomatoes, thyme and a drizzle of oil, roasting for a further 15 minutes or until the tomatoes have collapsed and the cakes are golden.

Serve the polenta cakes with the tomatoes and thyme, spinach leaves and a little more Parmesan, if you wish.