White Pepper Corn – Cucina Milano

Ingredients

• 225g/8oz polenta
• 2 tsp baking powder
• pinch bicarbonate of soda
• 115g/4oz plain flour
• 125ml/4½fl oz milk
• 2 free-range eggs, beaten
• 300g/10½oz canned creamed corn
• 2 birds’-eye chillies, finely chopped
• 2 tbsp vegetable oil
• 1 red onion, peeled, finely chopped
• 2 celery stalks, trimmed, finely chopped
• 2 red chillies, finely chopped
• 2 garlic cloves, peeled, finely chopped
• 1 tsp salt
• 1 tsp dried thyme
• 1 tsp cayenne pepper
• 1 tsp dried oregano
• 1 tsp white pepper corn crushed in a pestle and mortar
• 1 bay leaf
• 150ml/5½fl oz vegetable stock
• 440g/1lb canned chopped tomatoes
• 24 ladies’ fingers (okra)
• 400g/14oz sweet potato, peeled, cut into cubes
• 100g/3½oz cabbage, very finely shredded
• 100g/3½oz butter, to serve
• 3 kale leaves, finely chopped
• 1 onion, finely chopped
• 1 green pepper, finely chopped
• 1 red pepper, finely chopped
• 1 small bird’s eye chilli, finely chopped
• 1 courgette, finely chopped
• 1 garlic clove, finely chopped
• 150ml/5fl oz tomato passata
• 1 tbsp olive oil
• knob of butter
• 8 free-range eggs
• salt and freshly ground white pepper
• handful fresh coriander leaves
• 2 soft flour or corn tortillas, warmed in the oven
• hot chilli sauce
• 2 free-range egg yolks
• 2 tbsp Dijon mustard
• 1 lemon, juice only
• 1 tsp white wine vinegar
• 100ml/3½fl oz extra virgin olive oil
• 100ml/3½fl oz sunflower oil
• 7-8 cornichons, finely chopped
• pinch freshly ground white pepper