Pumpkin pancakes

Ingredients 1/2 can pumpkin puree, 1 egg, 1 1/4 cup self-raising flour, 1/2 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp allspice, 1/4 tsp nutmeg, 1 tbsp honey, agave or maple syrup.

Serves: 4 Preparation: 15 minutes

Scotch pancakes (or American style) are a big favourite in this house. On those mornings when I have totally forgotten to put the Overnight Oats in the fridge the day before, it's great to grab an egg and just chuck in some flour, flavour, something wet and a few minutes of whisking later, the griddle is sizzling with perfect little dollops of impending deliciousness. These pumpkin pancakes are so very perfect for this time of year; Autumn is coming and comfort foods are on the horizon. They're also sugar free and low in fat. I quite often use low gluten flours like spelt or buckwheat and add a bit of baking powder instead of self-raising - get experimenting!

1) Crack the egg into a bowl and give it a whisk.

2) Add the spices, pumpkin puree and your choice of sweetness. Whisk again.

3) Add the flour and whisk thoroughly to ensure that the batter is smooth. It should be of a thick, dropping consistency, so add a little extra flour if necessary.

4) Drop a tablespoon at a time of the batter onto a hot griddle or non-stick frying pan. When tiny bubbles begin to work their way through the batter, slide a fish slice under the pancake and flip over. Press lightly to ensure they're evenly cooked, then transfer to a wire cooling rack or stack straight onto the plate. Gorgeous hot or cold.

Spinach & avocado soup

Ingredients 800g spinach, 1/2 nutmeg, 1 onion, 1 avocado, 1 potato, 1 tsp avocado oil.

Serves: 4 Preparation: 20 minutes

I love soup. I find all the chopping, stirring and pureeing very soothing, the warm smells that fill the house comforting, and I love ladling out steamy bowls of soup for people to dunk hot crispy bread into, dressing it with ever more creative croutons or swirls of cream and yoghurt. This soup is so thick and glossy and brimming with super-healthy spinach and avocado to keep those winter colds at bay.


1) Peel and finely dice the onion and the potato. Add the onion and avocado oil to a pan and allow to soften (about 5 minutes if you've chopped it finely enough) before adding the potato and enough water just to cover them (ideally about 1/4 pint)

2) When the potatoes are soft (about 10 minutes), add the spinach to the pan in installments, stirring well as it wilts down. Remove from the heat and strain the liquid away from the other ingredients (do not discard).

3) Halve the avocado around the stone and twist it apart. Remove the stone and scoop the avocado flesh from the shell. Add to a blender and blitz thoroughly. Add the contents of the pan and puree, adding a little of the liquid at a time until the desired consistency is reached. I like a good, thick soup but this is entirely your preference.

4) Stir in about half of a freshly grated nutmeg (don't ever bother with the powdered stuff - it tastes and smells of nothing!) with half a teaspoon of freshly ground black pepper (and salt if you wish, though I never do) to season, and serve.

Spinach, feta & beetroot cannelloni

Ingredients 1 beetroot, 200ml passata, 1 leek, 1 small white onion, 1 carrot, 400g spinach, 150g feta, 50g cheddar, 1 pinch freshly grated nutmeg, 12 cannelloni tubes, olive oil, 1/2 tsp rosemary, 1/2tsp basil, 1/2 tsp oregano, 1/2 glass red wine.

Serves: 4 Preparation: 30 minutes (plus overnight)

Words fail me to describe just how luscious this dish was. Spinach, as you know, is my absolute favourite and I would genuinely eat it three times a day without ever getting remotely bored of it. Mmmm spinach. But even those without my passion for it, will love the combination of tangy feta and fresh juicy spinach, smothered in a rich tomato and beetroot sauce. For best results, prepare a day in advance. By allowing the pasta to rest overnight, the juices from the spinach will begin to soften it, meaning it can cook for less time in the oven and avoid that horrible "leathery" texture that can happen when the sauce isn't sufficient enough to "boil" it, as dried pasta really does require this.

1) Combine the fresh spinach, nutmeg and feta in a food processor until a thick puree has formed. Fill the cannelloni tubes using a teaspoon and a little patience and transfer to an ovenproof dish. 

2) Use the grate option on your food processor to blitz the onion, leek, carrot and beetroot together, then transfer the soffrito/mirepoix to a pan with a glug of olive oil and allow to sizzle for 5 minutes until soft and juicy. I like to add a glass of red wine for extra flavour and cook it off at this stage, but this is entirely optional.

3) Add the herbs and passata, then simmer for a further 10 minutes and set aside to cool down to room temperature before pouring over the cannelloni. Allow to rest in the fridge overnight.

4) Top with the cheddar cheese, cover with foil and bake in the oven for 20 minutes at 200 degrees. Remove the foil for the last 5 minutes, then serve hot.

Cream of broccoli & stilton soup

Ingredients 1 Broccoli, 1 potato, 1/2 pint vegetable stock, 1 onion, 20g stilton, 50ml cream, 1 tbsp butter, nutmeg, black pepper.

Serves: 4 Preparation: 30 minutes

Stilton is a little like marmite in that people often either love blue cheese or hate it. For those who are a little squeamish about strong, stinky cheese - adding it to soup is a great way to unlock the flavour without it being too intense. This creamy, filling soup has the perfect balance of tangy cheese and fresh broccoli.

1) Peel and finely dice the onion and sizzle in a pan for 8-10 minutes with a tablespoon of butter until completely soft. 

2) Add half a pint of vegetable stock and half a finely diced potato. Simmer on the hob for 15 minutes and then add the broccoli florets.

3) After 5 minutes strain the broccoli, potatoes and onions and blend, adding the soup liquid a little at a time until pulsed smooth. Season with a litt nutmeg and black pepper and return to the hob.

4) Crumble a generous handful of stilton into the soup and a good glug of cream before serving.

Spinach & nutmeg en cocotte

Ingredients Per two eggs: 100g spinach, 50g manchego, 1 clove garlic, nutmeg, black pepper, bread.

Serves: 1 person per egg Preparation: 15 minutes

Eggs en cocotte are essentially baked eggs with STUFF, which let's be honest is a scrumptious concept. When topping food with a poached egg, the yolk is the best part - a luscious creamy puddle of sauce - and the white is merely a boring flavourless shell so I like to take the opportunity to sex up the white of an egg, then put it back together again as above. Spinach, nutmeg, cheese, garlic... what is not to love?

1) Chop the spinach (or blitz it in a food processor) and sautee it in a pan along with the crushed garlic. Give it a good squeeze to make sure there is no excess spinachy juice, then grate in the manchego and season with black pepper and nutmeg.

2) Separate the egg white from the yolk and whisk the white lightly into the spinach mixture until just combined. Decant into ramekins and then add one yolk per ramekin.

3) Sit the ramekins in a baking tray filled with boiling water and bake in the oven at gas mark 5 for 8-10 minutes (until the white barely wobbles).

Serve with dippy bread and revel in the lusciousness!

Celeriac, spinach & cannellini bean soup

Ingredients 1 celeriac root, 200g spinach, 1 can cannellini beans, 1/2 pint vegetable stock, 1 tsp nutmeg, 1 tsp dill, 1 leek.

Serves: 4 Preparation: 30 minutes

I find that most soups benefit from slow, gentle cooking and being left for a day for the flavours to mature. Some soups however, are seriously quick to put together and this is certainly one of them! The husky flavour of the celeriac is brought out gloriously by the surprise perfection of nutmeg and dill. A definite winner.

1) Peel the celeriac with a sharp knife by cutting about a centimetre off both ends and sides, leaving a squareish core. Dice and add to a pan along with the leek, finely chopped and cover with the vegetable stock. Bring to the boil.

2) After 15 minutes, add the spinach and stir until it wilts. Puree thoroughly in a blender, then add back to the pan along with the beans.

3) Season with the nutmeg and dill, simmer for at least 5 minutes to cook the beans then serve hot.

Chestnut gravy

Ingredients 1 1/2 pints vegetable stock, 1 tsp rosemary, 1 tsp thyme, 1 bay leaf, 1 tsp freshly ground nutmeg, 1 tsp nigella seeds, 2 onions, 1 tbsp garlic salt, 1 tbsp olive oil, 1 can chestnut puree.

Serves: 10 Preparation: 30 minutes

Vegetarian gravy. It is what it is but it rarely competes with a "proper" gravy in terms of colour, texture and flavour. This Christmas, treat your vegan and vegetarian guests to a beautiful, fragrant sauce that isn't bulked out with thickening agents and flour that compromise the flavour. Speaking of flavour - what could be more Christmas than chestnut and nutmeg? Bring it on! (Mashed potato snowmen optional)

1) Peel and thinly slice the onion, then pop out the rings. Add to a pan with the olive oil and nigella seeds and sizzle until soft.

2) Add the rosemary, thyme and garlic salt, then stir in the chestnut puree.

3) Add the vegetable stock and bay leaf and stir until the chestnut puree has dissolved.

4) Season to taste with salt pepper and freshly grated nutmeg and serve.

Spinach with puy lentil & pistachios

Ingredients 400g spinach, 100g puy lentils (I love Merchant Gourmet's ready to eat pouches), 50g pistachios, 1 tbsp olive oil, nutmeg.

Serves: 2 Preparation: 10 minutes

Spinach, ah spinach. I never tire of coming up with ever more delicious ways to shovel this wonderfood into my mouth. Soft spinach, juicy bursting lentils and the salty crunch of the pistachios - salad perfection! This would make a scrumptious and beautiful side dish and also works well stuffed into pitta with a little crumbled feta for food on the go.

1) Dry toast the pistachios in the pan for 2-3 minutes before adding the oil, a little freshly grated nutmeg and the spinach.

2) Stir on the hob until the spinach has wilted, then season (adding more nutmeg if necessary) and stir through the lentils before serving.

Spinach & ricotta cheesecake

Ingredients 400g spinach, 75g ricotta, 30g walnuts, 1/4 nutmeg, 10g parmigiano, 3 eggs

Serves: 2 Preparation: 30 minutes

Spinach and ricotta, when done well is a marvellous combination. Without the addition of freshly grated nutmeg, cheese, or the contrast of a piquant tomato sauce or juicy vegetables it can be a little bit bland though, even for a spinach freak like me. This juicy little cake (I suppose one could consider it an incredibly lazy souffle) is marvellous for lunch with salad, or could be served with sides as the protein part of an evening meal.

1) Blitz the spinach in a blender and add the ricotta, freshly grated nutmeg, finely chopped walnuts and parmeggian.

2) Whisk the eggs in a bowl and stir the spinach and ricotta mixture into the eggs.

3) Spoon into lightly buttered ramekins and bake at 180 degrees for 20 minutes.

By buttering the ramekins they will slide effortlessly out but be careful not to burn yourself!

Roast pepper stuffed with spinach, feta & puy lentils

Ingredients La 1 bell pepper, 100g spinach, 10g puy lentils, 50g feta, nutmeg

Serves: 1 preparation: 30 minutes


When I became a vegetarian all those years ago, I needed to seek new protein sources which did not involve soya or mushrooms, both of which I'm horribly allergic to. Puy lentils are packed full of protein and soluble fibre, iron, potassium and zinc. They're low in fat and for the newly pregnant (me! By the way I did a pregnant!), they're high in folic acid too. A definite super food and like spinach, they needn't be boring just because they're virtuous. The stuffed pepper is the healthy alternative to a pie in my opinion. You can fill them with just about anything, and without pastry most fillings are healthy, delicious and super low maintenance to prepare. A pepper is a marvellous thing. I like to pre-roast them before stuffing them and roasting them again until the skin is almost completely blackened and has infused the centre with luscious tangy juices. In this case the tang of the feta, the melting soft spinach and the texture of the lentils makes this a real power-lunch for me, hot or cold!

1) Slice the top from the pepper (do not discard the lid) and scoop out the core and seeds. Roast in the oven for 15 minutes at a high heat.

2) Steam the spinach for 4 minutes, then carefully squeeze out as much as the liquid as possible.

3) If you use dried puy lentils - these will need to be cooked first for about 45 minutes (personally it's one of those ingredients I'm quite happy to buy canned. Merchant Gourmet's are FANTASTIC), to prepare canned - strain away the brine and combine with the spinach along with a little salt, black pepper and freshly grated nutmet.

4) Layer the feta, spinach and puy lentil mix into the pepper, packing it down tightly until it is full to bursting. Replace the lid and return to the oven to roast for a further 10 minutes, then serve!

Spinach & ricotta knish

Ingredients Jus-Rol™ puff pastry, 400g spinach, 150g ricotta, 1/4 nutmeg, 2 Maris Piper potatoes

Serves: 1 Preparation: 30 minutes


A knish is a Jewish recipe though this I hasten to add is my own twist on the traditional form. The thinnest crispiest flakiest outer shell, a soft warm savoury filling - this is pure heaven. This goes wonderfully well with roasted tomatoes.


1) To make spinach and ricotta mash: see previous recipe.


2) Roll out the chilled pastry until it is as thin as possible but still thick enough to handle without poking holes through it. Remember pastry is made of butter and the potato is warm so you don't want to melt it!


3) Using a tennis ball sized scoop of potato, add it to the centre of the pastry, then cut the pastry down until it is just big enough to envelop the potato. Either poke a hole in the centre or as I did, twist the pastry together to form a spiral at the top. Bake for 15 - 20 minutes until the pastry is golden brown.


Please note - the picture has obviously been deconstructed to show you the filling... don't put it in the oven open or it will dry out!

Spinach & ricotta mash

Ingredients 400g spinach, 150g ricotta, 1/4 nutmeg, 2 Maris Piper potatoes

Serves: 4 preparation: 25 minutes


Mashed potato is without a doubt my favourite food. It is the ultimate in comfort and is wonderfully versatile. Much like everything goes with toast, in my humble opinion you can add pretty much anything to mashed potato from citrus to cheese to spices to vegetables and it will still be absolutely divine. This spinach & ricotta mash forms the basis of another recipe - Spinach & Ricotta Knish but is lovely just as it is.


1) Peel and dice the potatoes, then boil in hot salted water for 20 minutes.


2) Whilst the potatoes are cooking, blitz the spinach in a blender as fine as you can get it. Add the ricotta, black pepper and grated nutmeg and pulse through.


3) Drain the potatoes and add to the blender, blitzing for a few seconds until the potato is smooth.

Spinach & ricotta bean burger

Ingredients 400g spinach, 1 potato, 1 can cannellini beans, nutmeg, pistachio nuts, old bread, sesame seeds, ricotta cheese.

Serves: 4 preparation: 30 minutes


Spinach and ricotta are a match made in heaven - delicate, soft and comforting - and this bean burger is absolutely delicious.


1) Peel and dice the potato, then boil in hot, salted water until soft. Drain, mash and set aside to cool.


2) Drain the can of beans and slice them in half. This sounds laborous but it needn't be - just line them up and slice multiple beans at the same time! stir into the mashed potato.


3) Blitz the spinach in a blender and grate in some nutmeg and season with black pepper before adding 2 tablespoons of ricotta.


4) Stir the spinach and ricotta mixture into with the potato and beans and form patties.


5) Blitz your bread in a blender until fine breadcrumbs are formed. Crush a handful of pistachios in a blender and stir through the bread with some sesame seeds.


6) Roll the patties in the breadcrumb mixture, then bake in the oven for 10 minutes until the breadcrumbs are golden brown.

Spinach & nutmeg soup

Ingredients 800g spinach, 1/2 nutmeg, 1/2 pint vegetable stock

Serves: 2 Preparation: 15 minutes

I love soup. I find all the chopping, stirring and pureeing very soothing, the warm smells that fill the house comforting, and I love ladling out steamy bowls of soup for people to dunk hot crispy bread into, dressing it with ever more creative croutons or swirls of cream and yoghurt. This winter I have created 10 new soups to warm you through on a cold day. This soup is pure silk - the fabulous texture and subtle flavour of spinach is brought to life with nutmeg and black pepper and better yet it's the quickest soup ever to make and is virtually fat free too!

1) Pour the vegetable stock into a stock pot or a wok - anything large enough to stir the 800g of spinach before it reduces - and add the spinach.

2) Stir continually on a medium heat until the spinach has wilted completely - about 10 minutes - and then strain the spinach from the stock.

3) Puree the spinach thoroughly in a blender and then add back to the stock.

4) Stir in about half of a freshly grated nutmeg (don't ever bother with the powdered stuff - it tastes and smells of nothing!) with half a teaspoon of freshly ground black pepper to season.

Now it's ready to serve - if you wish you can add salt but I genuinely think that this dish benefits from the clean flavour of spinach, there will be more than enough enough seasoning in the vegetable stock.

Sailor Jerrys Egg Nog

Ingredients3 eggs, 1 pint whole milk, 50g caster sugar, vanilla, 100ml Sailor Jerry's rum (or brandy if you prefer), nutmeg for dusting.

Serves: 4 Preparation: 20 minutes

Christmas is coming and this food blogger is getting fat. (And probably gout to boot with all of these indulgent puddings and boozy treats) Egg nog is nothing if not the most indulgent Christmas booze - essentially it's an alcoholic custard that you drink warm or cold and then wonder why you're waking up on a traffic island wearing your pants on your head come Christmas morning... (no? just me?)

1) Put a pan on a low-to medium heat - for this recipe you do not want to allow the mixture to boil otherwise you'll end up with scrambled egg, it must be warmed gently.

2) Whisk the eggs and whisk in the milk and sugar, transferring to the pan and allowing to warm through, stirring gently until the mixture just coats the back of your spoon. I like to add just a splash (1/4tsp) of vanilla essence to bring out the sweetness but Sailor Jerrys already contains vanilla so adding a vanilla pod like traditional egg nog would be far far too much!

3) Stir through the Sailor Jerrys rum and then serve warm, dusted with freshly grated nutmeg or cold. This mixture will thicken up a little as it cools so don't be alarmed

Spanakopita

Ingredients  900g spinach leaves, 2 eggs, 200g feta, 6-8 sheets filo pastry, nutmeg, butter

Serves: 6 Preparation: 30 minutes


I am a spinach junkie, I simply cannot get enough of it. I eat the leaves from the bag like a packet of crisps, I put it in salad, soup, curry, pasta, dips... if I go a few days without eating it I crave it and this Greek tart is something I come back to time and time again because it's sheer melt in the mouth spinach perfection.


1) Steam the spinach (you will have to do this in batches because it's a LOT of spinach!) - if you don't have a steamer, you can use a colander over a pan of boiling water - just keep stirring it to ensure that the spinach is evenly steamed and not mush at the bottom!


2) Squeeze the water from the spinach - the best method I find is to simply pick up the spinach and squeeze it over the sink/a bowl but don't burn your hands. Use rubber gloves if you don't have asbestos skin like I do, alternatively press with a wooden spoon.


3) Beat 2 eggs in a bowl and grate 1/4 a teaspoon of nutmeg into the eggs. Nutmeg brings out the flavour of spinach but we don't want it to flavour this dish so be sparing. Season with a pinch of salt and black pepper.


4) Stir in the spinach and crumble in the feta (you can cut into cubes if you want to be more precise). If you don't like feta you could use goats cheese but this dish works best with an old, stinky sharp feta - mine was barrel aged and could take the roof off your mouth!


5) Line a cake tin with filo pastry, brushing each sheet with a little melted butter to help it stick together. Fill the cake tin with the spinach and feta mix, packing it down gently. Draw the filo pastry together to seal the pie - you can always lay an extra sheet, brushed with butter, over the top if the ends don't quite meet.


6) Bake in the oven for 20-30 minutes until the top is golden brown and cut into slices to serve. This can be reheated in the microwave but the filo will become soft once it cools so crisp it back up under the grill!

Pumpkin & walnut bread

Ingredients  1 1/2 cups wholemeal bread flour, 1/2 tsp salt, 1 tsp baking soda, 1 cup/240ml pumpkin, 1/2 cup /240ml   butter, 2 eggs, 1/2 tsp nutmeg, 1/2 tsp allspice, 1/2 tsp   cinnamon, 1/2 cup walnuts. (Optional - 2 cups sugar)

Serves: 12 slices Preparation: 2 hours


At this time of year I go pumpkin crazy, making soup, bread, pasta dishes and pies. I even made pumpkin chips last year but the least said about that the better... this bread can be made sweet or savoury and is equally glorious. It's also something I always make at the same time as pumpkin soup because it only requires a small amount of pumpkin. Waste not want not!


1) Cut the pumpkin in half and scoop out the seeds and pith with a spoon. Make sure all the stringiness has been removed. Peel away the skin with a chef's knife and cut the flesh into cubes. 


2) Roast in the oven in an ovenproof dish with a lid for 50 minutes. Using a slotted spoon, remove the roast pumpkin and blend until smooth. 


3) Sieve away the excess juice - this, along with the juice in the ovenproof dish should make about a pint of liquid. The liquid remaining from this recipe, along with the rest of the pumpkin puree is perfect for Pumpkin Soup.


4) Sift together the flour, salt, spices, nuts and baking soda. (if you are making sweet pumpking bread, add the sugar at this stage)


5) Melt the butter and mix into 1 cup of the pumpkin puree. Beat in the eggs and 1/4 cup of the pumpkin juice.


6) Combine the wet and dry ingredients, but do not mix too thoroughly. Pour into a loaf tin and bake for 50 minutes at 180 degrees or until a skewer comes out clean.

Spinach & nutmeg bagels

Ingredients 5 cups wholemeal bread flour, 1 egg, 1 tsp nutmeg, 1 tsp yeast, 1 tsp sugar, 1 tsp salt, 100g spinach, 3 cups warm water.

Serves: 8 Preparation: 1 hour and a half.

I love bagels - they're so versatile and can be topped with virtually anything, savoury or sweet. Sometimes however I like to make more of the bagel than the filling and that's what inspired these wholemeal, spinach bagels. They're gorgeously crunchy when toasted and have a lovely flavour.

1) In one bowl, combine the yeast, sugar and warm water and set aside to stand for 5 minutes.


2) In a second bowl sift the flour, salt and chopped spinach leaves together and add to the yeast mixture bit by bit whilst hand mixing (I mix with one hand and pour with the other but you might want to ask someone to help you, or use the dough setting on your blender if you have one) once the mixture begins to form a ball, pulling away from the sides of the bowl without sticking you have the right consistency. Adding more flour may be necessary.


3) Once the dough forms a good ball, kneed on a floured surface for 10 minutes until the dough is smooth and elastic. Place in a lightly oiled bowl, covered for an hour until it has risen to double its size.


4) Divide the dough into 8 pieces (half, half and half again!) and form balls. Set aside to rise further for 30 minutes.


5) Using your thumb and forefinger, pinch a hole through the dough and stretch until you leave a sort of gaping hole at least double the size of the usual bagel hole. Set them aside to rest for 10 minutes whilst you bring a pan of water to the boil.


6) Using a large slotted spoon or a fish slice drop the bagels one at a time into the water. They should sink to the bottom but then quickly begin to float like dumplings. The rule of thumb is that as soon as they float, they're ready but some recipes suggest leaving them to float for 2,3 sometimes 4 minutes!


7) Remove them from the water with the spoon and set them aside to cool a little and drain. Grate half a nutmeg and whisk into one egg. Using a pastry brush, glaze the bagel and bake for 25-30 minutes in the oven.


Once the bagels are ready allow to cool then slice and toast! Traditionally served with butter or cream cheese but personally I'm a sucker for hummus on spinach bagels!

Spinach & ricotta risotto

Ingredients Risotto rice (arborio, carnaroli or vialone nano - I would recommend carnaroli), white onion, vegetable   stock, butter, basil oil, spinach   leaves, nutmeg, ricotta, black pepper, sherry.

All risottos (no matter what the ingredients) can be made in 3 simple stages. The first is called tostatura - coating the rice in fat, the second involves cooking off some alcohol (white wine, brandy or vermouth produce the best flavours) and the third involves releasing the starch from the rice one ladle of stock at a time.


1) Finely dice a white onion and saute in a pan with a little butter and 3/4 of a nutmeg, grated. 


2) Add the rice and a glug of basil oil. Stir until the rice becomes transparent, revealing a white dot in the centre and pour in a glug of sherry.


3) Stir through as the sherry cooks off and then add a ladle of vegetable stock.


4) Continue to stir through, adding stock a ladle at a time as it cooks off. Stir in 2 handfuls of spinach with the final ladle of stock, add a teaspoon of black pepper and 2 tablespoons of ricotta then stir through and serve.

Spinach & ricotta gnocchi

Ingredients   200g Spinach, 125g ricotta, 1 potato, 3 oz plain flour, nutmeg

1) Add the spinach and ricotta into a blender with some freshly grated nutmeg and black pepper.


2) Bake a small potato and allow it to cool. Remove the skin and add to the blender along with the plain flour. Blitz through and roll the mixture into balls.


3) Roll the balls in flour, then drop in boiling, salted water. Once the dumplings float to the surface, they're ready.


I served this with some leftover tomato sauce from making spinach, stilton and cashew cannelloni