You will need

• 350g instant polenta
• 1¼ litres well flavoured vegetable stock
• 50g Parmesan, grated

• 100ml extra virgin olive oil
• 2tbsp caster sugar
• 1 small unwaxed lemon
• salt and freshly ground black pepper
• 2 bulbs Florence fennel
• 2 stalks celery
• 50g California Raisins
• 50g pine nuts, toasted
• Handful parsley, chopped olive oil, for frying

Method

• Make the polenta according to the instructions on the packet, using well flavoured vegetable stock instead of water. When the polenta is thickened, stir in the Parmesan and season to taste.
• Pour into a lightly oiled tin measuring about 30x20cm, to reach a depth of about 1cm, leave to cool.
• For the salad, pour the oil into a bowl and stir in the sugar, set aside.
• Cut the lemon into very thin slices and then cut each slice in half. Heat a non-stick frying pan over a fairly high heat and add the lemon slices. Cook, turning regularly, for 3-4 minutes, or until the lemon slices are golden brown. While the lemons are still hot, turn them into the bowl with the olive oil and sugar, and stir until the sugar has dissolved. Season, leave to cool.
• Meanwhile, trim the fennel, remove the central core, cut into very fine slices and place in a large bowl. Cut the celery into very fine slices, at a very pronounced angle and add to the bowl. Add the raisins and pine nuts, pour in the dressing and toss well.
• Cut the polenta into chips. Heat a little oil in a frying pan and fry the chips for 3 minutes, or until golden and crisp. Drain on kitchen paper.
• Pile the salad into a pretty, shallow dish and serve.