Tomatoey polenta with chestnuts & greens

Place a large saucepan over a medium heat. Add the onion, the frozen chestnuts and a good splash of oil. Soften for 5-7 minutes.

Using a masher, roughly break the chestnuts up into quarters, as you still want their texture. Add the tomatoes, wild mushrooms, if using, and garlic. Crush the tomatoes with the masher. Add the wine or cider, if using, and bring to a bubble.

Pour in 1L stock. Bring the pan back to a simmer, then scatter in the polenta and stir well to combine. Bring back to a bubble and cook for 5-7 minutes, stirring often, loosening it with the remaining stock if needed. Meanwhile, discard the tough stalks from the greens, then roughly chop the leaves.

Add the greens to the pan and stir in to wilt over the heat for 2-4 minutes, or until just tender. Season and add the parsley. Serve immediately in shallow bowls, with the extra toppings – chilli flakes, cheese alternative and oil – of your choosing. More chestnuts, grated, also work well.