Ella Mills - Deliciously Ella

Excited to finally share my video with Ella Mills from Deliciously Ella.  She came over to my kitchen and we cooked a quick polenta, mushroom dish with a walnut tarragon pesto (please see recipe below).  I asked her about her favourite foodie haunts in London and some of her go-to quick dinner ideas.  I am already trying out her restaurant recommendation of Amaya next week and she also mentions the Barbary.



Serves 2


250g mushrooms, finely sliced (I used chestnut and button)

3 tbsp extra virgin olive oil

few sprigs of thyme

4 garlic cloves, diced

1/2 a lemon

For the polenta:

90g quick cook polenta

450-500ml hot vegetable stock

few sprigs of thyme

1 larger looking garlic clove

2 tbsp extra virgin olive oil

For the pesto

60g walnuts, toasted

Handful of basil leaves

Large handful of tarragon leaves

8 tbsp extra virgin olive oil

1 tbsp white wine vinegar

zest of a lemon and the juice of half

1/2 a small garlic clove, finely chopped and bashed into a paste

Sea salt and black pepper

Throw everything together for the pesto into a blender and pulse mix until smooth.  Taste to check for seasoning and put to one side.

Set a large frying pan to a medium to high heat and add the olive oil.  Then add the sliced mushrooms and fry for a couple of minutes.  Throw in the diced garlic and then the thyme leaves mixing everything around for a few minutes until the mushrooms have softened and reduced in size.  Season with salt, pepper and a little lemon juice and put to one side.  Cover with some tin foil to keep hot!

Set a saucepan to a medium to high heat and add 2 tablespoons of olive oil followed by the thyme leaves and garlic.  Move everything around the pan and let the flavours infuse for a minute.  Next add the polenta and stir everything around before slowly pouring in the hot stock.   Continue stirring and the polenta will start to thicken so keep pouring in the stock until you have a nice thick consistency.   Season with salt and pepper and fish out the garlic clove.  It should be soft, thick and mushy but taste pretty good.  Serve the polenta straight away with the thyme mushrooms on top and a good spoonful of the pesto.

Seriously delicious!

Nina Parker