Miso polenta with soy peppers

Oil a 20cm square cake tin and line with baking paper. Bring 750ml of water to the boil in a medium pan. Combine the miso with 2 tbsp of hot water to make a loose paste. Gradually whisk in the polenta, followed by the miso, then lightly season. Reduce the heat to medium-low and cook for 8 mins, whisking continuously, until thick. Pour into the tin and chill for 45 mins until firm.

Slice the polenta into four squares and then cut each square into two triangles. Heat ½ tbsp of vegetable oil in a frying pan over a medium heat. Fry four of the triangles for 4 mins per side until golden. Repeat with another ½ tbsp of oil and the remaining triangles. Set aside, cover and keep warm.

Trim the spring onions and cut into 2cm pieces. Finely chop some of the green ends of the onions and reserve for garnishing. In a large wok or frying pan, heat the remaining vegetable oil over a medium-high heat. Fry the peppers and spring onions for 8-10 mins or until softened, stirring often so they char a little. Add the garlic and ginger, and cook for 1 min, stirring continuously. Combine the soy, honey and sesame oil, and add to the pan. Stir briefly then remove from the heat.

Arrange the polenta – two triangles per serving – on plates, topped with the peppers and a sprinkling of sesame seeds.