Creamy Polenta With Spicy Tomato & Kale Ragu

This much loved Italian staple is actually more of a dish rather than an ingredient. This rich savoury porridge is made from finely ground cornmeal. It's high in both carbohydrates and protein and an excellent source of vitamins A, C and Potassium. The perfect ratio is 1 cup polenta: 4 cups water. Add water to a medium saucepan with 1 tsp of salt. Place on high heat until it comes to boil. It's important to use a whisk at this stage. Slowly begin pouring the polenta into the boiling water whilst constantly whisking. Continue to whisk and stir until it just starts to thicken. If you do this you will NOT get lumps. Turn heat to medium-low. Cover and cook for 30 minutes. Every 5 minutes uncover and give it a good stir with a wooden spoon. After 30 minutes turn off the heat and add 1-2 tbsp of butter, a handful of Parmesan, more salt to taste and give a good stir. Lastly, cover for another 5 minutes while the magic happens and it's done! Serve with meat or on its own topped with roasted veggies. Store dry polenta in an airtight container in a cool and dry place.

A beautiful fragrant Mediterranean herb used to flavour many dishes and is said to improve memory. Rosemary is known to have powerful antibacterial and antimicrobial properties. It can help reduce inflammation and boost the immune system. With a distinctive and astringent taste, it's great in soups, stews, roasts and stuffing. A must-have addition to the perfect roast lamb! Store dry rosemary in an airtight container in a cool and dry place.

Made from an inactive toasted yeast that is fortified to provide a source of Vitamin B complex and protein. With a cheese-like flavour, it's a great vegan-friendly seasoning, providing great nutrition. Add a tablespoon or two to creamy sauces for extra flavour or sprinkle on top of your pasta instead of Parmesan. For more ideas on how to use nutritional yeast flakes check out our website. Store in an airtight container in a cool and dry place.