Add 30g of butter to a large saucepan. Dice the onion and sweat over a medium heat. Dice the celery and add to the pan along with the rosemary and thyme. Cook for another 10 mins until soft and fragrant, then use a slotted spoon to remove from the pan.

Meanwhile, mince all of the chestnut mushrooms (they don't need to be neat!).

We’ll cook the mushrooms in two batches. Add the minced mushrooms to the pan, turn up the heat and cook for a few minutes, stirring regularly until they’re nicely browned. Remove from the pan.

Tear up the wild mushrooms so they keep some of their shape. Add the wild mushrooms and brown all over. Once they have some good colour, add other mushrooms and the onion and celery back into the pan and mix together.

Pour in the wine and allow to bubble off until almost completely evaporated.

Now pour in the vegetable stock, bring up to a gentle simmer and allow to cook for 20 mins.

Once the ragù is thick and saucy, mince up the parsley and stir it through.

Cook the polenta in boiling salted water, add the butter and stir. Loosen with water as necessary until you have a soft creamy texture.

Plate up a generous portion of polenta and top with a big spoon of the mushroom ragù. Best served with a big hunk of crusty bread.