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Lamb with Creamy Spinach Polenta
This speedy dinner is on the table in just 15 minutes. If you’re not a fan of lamb, serve your favourite beef steak alongside the polenta instead.
Hands-on time 15min. Cooking time about 15min. Serves 2
• 1/2tbsp olive oil
• 2 lamb leg steaks (about 150g each), see intro FOR THE CREAMY SPINACH POLENTA
• 25g butter
• 150g baby spinach
• 650ml hot vegetable stock
• 125g quick cook/instant polenta
• 50ml double cream
• 75g mature Cheddar, coarsely grated
1
Heat the oil in a medium frying pan over medium-high heat. Season the lamb steaks well and cook for 3min per side, or until golden brown on the outside but still pink in the centre (cook for longer if you prefer your lamb more well done).
2
Transfer to a board and leave to rest for a few min before thickly slicing into strips.
3
Meanwhile, for the polenta, melt the butter in a medium pan over medium heat. Stir in the spinach until starting to wilt. Pour in the vegetable stock and bring to the boil. Slowly whisk in the polenta and keep whisking for 3min. The mixture will initially thicken up quite quickly, but keep going, as you’re looking for the polenta to become tender and less grainy.