Savoy cabbage, mushroom and blue cheese polenta bake

This doesn’t take long to put together and makes a great hearty winter’s meal. Replace the cabbage with slow-roast tomatoes, however, and drizzle pesto on the top, and it’s a fantastic summer buffet dish. You can make it in advance and then reheat it; but, if you do, bake it at 160°C/gas 3 for 20 minutes before turning the heat up to colour the top.