500g/1lb 2oz chestnut mushrooms, sliced
1 lemon, juice only
½ onion, finely chopped
1 radicchio, leaves seperated
1 castelfranco, leaves separated
handful rocket
1 thyme sprig, leaves picked
700ml/1¼ pint passata
200g/7oz quick-cook polenta
sea salt and freshly ground black pepper
3 tbsp extra virgin olive oil
2 tbsp extra virgin olive oil
pinch sea salt
25g/1oz butter, plus extra for greasing
125²µ/4½´Ç³ú mozzarella, drained and roughly chopped