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Serves: 4Preparation Time: 20 Minutes plus CoolingCooking Time: 12-15 MinutesTools: Roto Food Cutter / Multi-Mill
75g (3oz) Parmesan cheese6 sprigs flat leaf parsley6 sage leaves150ml (¼ pint) dry white wine325ml (12fl oz) vegetable stock115g (4oz) quick-cook polenta75g (3oz) fresh young spinach leaves1 egg yolksalt and freshly ground black pepper2.5 ml (½ tsp) grated nutmeg25g (1oz) butter1 clove garlic, crushed75g (3oz) mixed mushrooms75g (3oz) cherry tomatoes, halvedflat leaf parsley , to garnish
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