Preheat your oven to 200°C.

Cook the instant polenta according to the package instructions as quantities and timings differ between brands.

Once the polenta is cooked, pour it into any shallow square-sided baking tin or oven dish that can accommodate the polenta – you want it to be about 3cm in thickness. Smooth the top over with the back of a spoon and set aside for 30 mins.

Meanwhile, finely chop the chilli and mint and roughly chop the capers. Combine all those ingredients into a small bowl before mixing in the vegan yoghurt, then set aside.

Once the polenta has cooled and set, tip it out onto a cutting board and slice into roughly 8cm-long fingers. Pop the polenta sticks into a bowl and toss well with a generous drizzle of olive oil and a big pinch of salt.

Line a baking tray with baking paper, add the polenta sticks (keeping them spaced apart) and bake in the oven for 30 to 40 mins, turning once half way, until golden brown and crispy all over.

Remove onto kitchen paper, serve with a generous sprinkling of sea salt and the yoghurt for dipping.