Feel fresh and fancy with these zucchini rolls.
Top tip when making this recipe: make sure to get all that excess liquid out of the spinach. Squeeze it between your hands – you will be amazed at how much comes out. What’s left is all the fibre! Which is what we’re after. The ricotta filling for these rolls also doubles up as a delicious pasta sauce, finished with a squeeze of lemon. Scale the recipe up if you’re feeding a crowd.
Makes: 2 portions
Prep Time: 15 minutes
Ingredients
- 60g ricotta
- 2 tbsp finely grated parmesan
- 50g frozen spinach, defrosted and excess water squeezed out
- 1 tsp ground nutmeg
- 1 tbsp pine nuts, toasted
- 1 small zucchini, sliced into ribons with a manodline or peeler
- salt and pepper
METHOD
- Make the filling by mixing together the ricotta, Parmesan, spinach, nutmeg and toasted pine nuts in a bowl and season generously with salt and pepper.
- Lay out the ribbons of zucchini and spread equal amounts of the filling mixture along the length of each. Roll up each filled ribbon into a spiral. Arrange the spirals on a serving plate and serve.
I confess that I was seduced by the man who made this dish for me.
I love rhubarb and used to grow it outside my window in east London.
For most of us, energy peaks and troughs throughout the day are something we accept as part of life – but what if it didn’t have to be that way?
Here we’re jazzing up a handy grain packet, meaning you get big flavour, fast.
Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth.
What better way to welcome the weekend than with the smell and sound of frying herb-loaded ijeh?
These festive pavlovas are dipped in white chocolate and topped with toasted hazelnuts, cream and berry sauce to make an impressive dessert.
I don’t remember much about the circumstances of my first cherry clafoutis. But I must have loved the classic French farmhouse dessert, because I’ve been trying to reproduce that first custardy, almond-scented pancake ever since.
‘I always think that canapés should box slightly above their weight – in other words, they need to be vividly flavoured to succeed. Here, the combination of crisp brioche, salty feta, pickled walnuts, figs, honey and thyme is just that. If you like, there’s a recipe for pickling your own green walnuts on page 275 of Rick Stein’s Christmas. You can also make this with slices of goat’s cheese from a log instead of the whipped feta.’
While I’ve always been a fan of the old camp song “On Top of Spaghetti,” I firmly believe that’s the very last place a meatball belongs.