Ingredients out • Kettle boiled • Liquidizer • Medium lidded pan, medium heat • Griddle pan, high heat • Frying pan, medium heat

START COOKING
Put the porcini in the liquidizer with 150ml of boiling water, the tomatoes, tomato purée, chilli and basil, squash in the unpeeled garlic through a garlic crusher and blitz until smooth • Pour the tomato sauce into the medium pan and boil for 8 minutes, stirring occasionally • Cut the polenta into 8 slices, rub with salt, pepper and 1 teaspoon of oil and place on the griddle pan, flipping over when charred and placing the trimmed asparagus on top of the polenta to steam

On a large sheet of greaseproof paper, toss the chicken with salt, pepper, the rosemary leaves, fennel seeds, and finely grated Parmesan • Fold the paper over, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through • Toss the pancetta and mushrooms into the pan when you turn the chicken

Season the sauce to taste, pour on to a nice serving platter and top with the polenta slices and asparagus • Transfer the chicken, pancetta and mushrooms to a board while you quickly wilt the spinach in the frying pan • Season the spinach to taste and add to the platter • Slice the chicken and arrange on top with the pancetta and mushrooms, then drizzle everything with balsamic vinegar