Bryn Williams' rustic vegetarian main takes inspiration from the healthy, flavourful cooking of Italy. Bryn makes a classic wet polenta and lightens it with mascarpone, before topping with meaty wild mushrooms and Swiss chard which has been blanched in a rapeseed oil emulsion. Perfect as a healthy midweek dinner.

Find the recipe here: https://www.greatbritishchefs.com/recipes/wild-mushrooms-chard-polenta-recipe