2 aubergines, cut into big chunks and griddled

1 diced onion

clove garlic

250g sliced chestnut mushrooms

225g tinned, rinsed black beans

225g tinned corn, rinsed and drained

225g tomato passata

300ml veg stock

1 diced green pepper

2 tbsp chilli powder

2 tbsp smoked paprika

1 tsp cumin

For the topping

150g polenta

2 tbsp flour

2 tbsp sugar

1 tsp baking powder

6 finely chopped jalapenos (jar)

1 egg

approx. 150ml milk

10ml veg oil

75g finely grated parmesan


1. Gently fry the onion, pepper and garlic for 5 minutes

2. Add mushrooms, cook for 5 more minutes

3. Add everything else, bring to the boil, simmer 15 minutes, season well

4. Spoon into an ovenproof dish

5. Topping – whisk the wet ingredients together, add to the dry

6. Spoon onto the aubergine mix

7. Add the parmesan

8. Bake at 180°c for approx. 25minutes

9. Serve with coriander, lime, sour cream

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