Fill and boil the kettle. Preheat the grill to mediumhigh. Snap the woody ends from the asparagus (bend the spears and they will snap in the right place). Trim the courgettes and chop them into finger-sized lengths. Divide the tomatoes into 2 bunches, keeping them on the vine.

Place all the veg on a foil-lined baking tray. Drizzle over 1 tbsp olive oil and sprinkle with a good pinch of salt and pepper. Slide the veg under the grill for 8-10 mins, keeping an eye on it and turning once or twice till the veg is softened and charred.

While the veg cook, pour 800ml boiling water from the kettle into a medium sized pan and bring back to the boil. Add a good pinch of salt.

Slowly trickle the polenta into the boiling water, stirring as you add it to avoid lumps. Cook on a low heat for 5 mins till thickened, stirring often.

Meanwhile, finely chop the baby leaf spinach. Crumble the feta. Finely grate the zest from the lemon.

When the polenta has cooked for 5 mins, add the spinach, half of the feta and the lemon zest. Stir and cook together for 2 mins. Take off the heat.

Remove the veg from under the grill. Taste the polenta and add a pinch of salt or pepper if you think it needs it. Spoon the polenta into warmed bowls and top with the grilled veg. Pour over any juices from the tray. Crumble over the remaining feta and serve with wedges of the zested lemon to squeeze over.