Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6. To make the cornbread, put the polenta, plain flour, baking powder, beaten egg, whole milk, natural yoghurt and melted butter in a bowl and beat together.
Stir in grated mature cheddar and chopped spring onions and season. Brush a non-stick 18cm square brownie tin with olive oil and pour in the batter. Bake for 25-30 minutes until golden.
To make the soup, soften the onion, celery stick and garlic in a knob of butter. Tip in the plum tomatoes, tomato purée and veg stock and season. Simmer for 15 minutes.
Add the double cream and creamed horseradish, then whizz with a stick blender until smooth. Serve sprinkled with extra chopped spring onions and the cornbread.