Of late I have been making share plates for dinner and the the idea comes from the Ethiopians who have a communal platter and diners build their own meal from that one central plate. Most times I like serving my guests the same way. This also allows for some interesting conversations around the dinner table. I had visualized this meal and dreamt about the different flavors and layers I could build into this one meal. My carb was a creamy polenta cooked with a sprinkling of harissa and a chili oil drizzle. The protein was a ragout that I cooked over a slow simmer with pancetta, roasted garlic, some fresh oregano, a light sprinkle of harissa spice mix, some of my own homemade garam masala, and fresh oregano. A Parmesan rind was also added for some depth and creaminess. Those that followed my stories will know that I also caramelized the tomato paste prior to adding the ground meat. I prefer the natural sugars that are released from this process. Once the meat was cooked I added some finally chopped Swiss chard to the mix but kept it crisp. For accompaniments I sautéed and caramelized the mushroom, grilled and roasted peppers and cauliflower. For added colour I topped the plate with some steamed asparagus. All in all, this one dish was a complete meal. The family picked whatever they wanted from the plate. Oh and the green leaves scattered around are these peppery, aromatic watercress and cresson leaves, super leaves that just added that extra subtle bite to my meal! My visualization was a success and cravings satisfied. Who said we need to stick to specific spices in our cooking? Explore! Experiment! Enjoy! That is the mantra in my cookbook too!