Instructions: 1 Cut the leek in half and slice at a slight angle. Cut the pepper in half, remove the seeds and cut into diamonds.

1 Heat a large frying pan and drizzle with olive oil. Add the chopped onion, crush in the garlic and add to the pan to sweat for 30 seconds. Add the carrots, leeks and peppers to the pan and sweat for another minute.

2 Cut the mushrooms in half and place to one side. Add the white wine to the pan and reduce slightly. Cut the sugar snap peas in half and add to the mix along with the broccoli florets. Add the cream to the mixture and allow the liquid to reduce.

3 Place the fresh tagliatelle in the pan with the boiling water and cook for about 3-4 minutes. Add the button mushrooms to the vegetable mixture and season well.

4 Slice the smoked cheese and add to the vegetable mixture. Stir the cheese in well and add the creme fraiche. Turn the heat down very low.

5 Dice the polenta into 1/2" cubes and roll in the seasoned flour. Heat a medium pan and drizzle with olive oil.

6 Add the polenta to the pan and fry until lightly coloured, add half the chopped oregano and 2 tbsp grated parmesan to the polenta. Season well with salt and cracked black pepper.

7 Drain the tagliatelle through a colander and return to the pan. Turn the heat off the vegetable mixture.

8 Finally add the tagliatelle and the other half of the chopped oregano to the mixture and combine thoroughly. Serve the carbonara in a large pasta bowl and decorate with a sprig of oregano. Serve with the polenta.

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