Chicory, sausage & black olive polenta tart

This tart uses quick-cook polenta for the base, and if you’ve never used it before you might be surprised at how quickly it thickens. Once poured onto your baking tray, it will set to make a firm base for your tart. You can also cut it into chips for deep frying – delicious with a steak.

SERVES 4-6 PREP 10 mins COOK 35 mins EASY

1 orange, zested and juiced

2 tsp honey

2-3 red chicories, halved olive or rapeseed oil

1 chicken or vegetable stock cube 200g quick-cook polenta

200g taleggio cheese, thinly sliced and broken into smaller pieces 4 good-quality Italian sausages handful black olives, pitted and halved or squashed good pinch dried chilli flakes 1 Put the orange juice and honey in a large frying pan and bubble until reduced to a sticky glaze. Add the chicory and cook for 2 mins, turning once in the glaze until it just starts the soften, then leave in the pan to cool. Once cooled, cut each chicory in half again. Heat oven to 200C/180C fan/gas 6 and boil the kettle. Line a large baking sheet with parchment and oil it lightly.

2 Crumble the stock into a large pan and add 1 litre hot water from the kettle. Bring the water back to the boil, then quickly pour in the polenta and cook for 5 mins, whisking the whole time. It will be really thick once cooked. Tip the polenta onto the baking sheet and spread out to make the tart base, it should be about 2-3cm thick.

3 Top with the cheese, arrange the chicory pieces on top in a fan, then crumble small chunks of sausage around them, discarding the skins. Add the olives, chilli, orange zest, a good drizzle of olive oil and some seasoning. Bake for 20 mins, then turn the grill on for a final few mins until the sausages are browned and the polenta is starting to crisp. Leave to stand for a few mins, then serve warm. GOOD TO KNOW calcium • 1 of 5-a-day

PER SERVING (4) 432 kcals • fat 33g • saturates 15g • carbs 14g • sugars 5g • fibre 2g • protein 19g • salt 3.8g