Italian wedding soup

1.Bring water to the boil and add the salt and polenta. Whisk continuously for 1-2 minutes over heat, then remove from heat and keep whisking. Add parmesan and butter (you may not need it all) and keep whisking until polenta is thick but spreadable.

2.Spread the polenta in a 2cm-thick layer on an oiled tray, making sure it is level. Chill in the fridge until completely cool.

3.When cool, slice into 4cm x 2cm pieces. Dip in the parmesan egg wash and then coat in the breadcrumbs.

4.Heat vegetable oil in a small pan and deep fry polenta until light brown and crispy on the outside. Remove and drain on paper towels.

5.Heat a large saucepan to medium-high heat. Add clams, olive oil and fish stock, cover with a lid and bring to the boil.

6.When the clam shells open (takes just a few minutes), take saucepan off heat, remove clams and set aside. Quickly place fish in saucepan and pile vegetables on top. Cover with lid and steam (off the heat) for 4-5 minutes.

7.Remove meat from clam shells and discard shells. Add clam meat and prawns to saucepan, replace lid and steam (off the heat) for 1 minute.

8.Spoon soup into bowls and add a piece or two of fried polenta. If you want to make a garnish, grind cacao, almonds and garlic into a powder using a spice mill or mortar and pestle. Sprinkle over the top of each bowl and serve.