Courgette fries with rosemary salt
Cut your courgette into 1cm x 1cm batons. Add these to a bowl with a tablespoon of buttermilk. Mix well. Next add the polenta, salt and pepper and toss to coat the courgettes.
Make your salt simply by blending or grinding the salt and the picked rosemary leaves together.
Then heat your fryer to 180c and add the courgette fries to the fryer, one at a time. Cook for 2 minutes until crispy and golden. While still hot, remove to a mixing bowl and toss together with the rosemary salt.
pH has been tested by grinding the meal in water and measuring the pH of the liquid. Not all components of the meal may have been soluble in water and therefore results may not be fully representative of pH however it is a close estimate approved by the RB R&D team.