Date, blue cheese & pancetta polenta sticks

These are big enough to remove the need for a formal starter at the table, and less fiddly than canapés. If you’re not into blue cheese, good goat’s cheese (the type without rind) is ideal, too. To make it veggie, use chopped toasted nuts instead of the pancetta for crunch.

SERVES 6-8 (makes 16)

PREP 15 mins plus 1 hr chilling COOK 20 mins EASY

8 thin rashers pancetta, halved 1 tbsp olive oil, plus a little for the tin and for brushing

500ml vegetable stock made with 2 tsp bouillon powder

100g quick-cook polenta

1 tsp finely chopped rosemary 25g parmesan (optional)

120g creamy but sharp blue cheese such as Saint Agur or gorgonzola 8 large medjool dates, pitted and cut in half lengthways handful baby spinach leaves (you’ll need 32 leaves) pomegranate molasses, to drizzle

1 Heat oven to 200C/180C fan/ gas 6. On a baking tray, sandwich a single layer of pancetta rashers between two pieces of parchment, and weigh it down with a second tray. Bake for 10-15 mins until the fat is crisp and golden. Pat with kitchen paper to absorb excess fat. 2 Meanwhile, oil a 20cm round tin. Boil the stock in a saucepan, then slowly stir in the polenta and simmer for 5 mins, whisking, until thick and smooth. Stir in 1 tbsp oil, the rosemary and parmesan, if using, and season. Spoon into the tin, level the top, then set for at least 1 hr in the fridge or until very firm.

3 When ready to eat, heat a griddle pan or non-stick frying pan until hot. Cut the set polenta into 16 wedges, brush with a little oil, then cook for 4 mins each side or until golden and marked. Transfer to a serving plate or board.

4 Meanwhile, use a cutlery knife to push about 1 tsp cheese into the middle of each date half. Thread a cocktail stick through each stuffed date, then a piece of pancetta, two spinach leaves and a wedge of hot polenta. To serve, drizzle with a little pomegranate molasses.

PER SERVING (8) 258 kcals • fat 14g • saturates 6g • carbs 25g • sugars 16g • fibre 2g • protein 7g • salt 1g