Stuffed mushroom bruschettas

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Serves 2 for a main meal or 4 for a supper dish/starter

Ingredients

• 4 thick slices country-style loaves , white or brown
• 2 x 20g/1oz tubs garlic butter or 50g/2oz softened butter beaten with 1 chopped clove of garlic
• 4 large flat mushrooms
• 200g jar roasted red peppers , either strips in oil or whole peppers in brine
• 150g firm goat's cheese

1. Preheat the oven to 190C/Gas 5/170C fan. Spread both sides of each slice of bread with garlic butter (no need to remove the crusts). Put the bread slices in one layer on a baking sheet. Put a mushroom on top of each and drizzle with a little olive oil. Sprinkle with salt and pepper.
2. Drain the peppers, slice if necessary, and divide between the mushrooms. Cut the goat's cheese into four slices and put one slice on top of each stack. Bake for 25-30 minutes, until the mushrooms are cooked and the cheese golden. Serve with a mixed salad

Roasted red pepper and tomato cannelloni

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 6

Ingredients

For the roasted tomatoes

• 400g/1lb cherry tomatoes, halved
• 125ml/4fl oz olive oil
• 1 tbsp fresh thyme leaves
• dash balsamic vinegar
• 2 garlic cloves
• salt and freshly ground black pepper

For the cannelloni

• 500g/1lb 1oz ricotta
• 300g/10½oz pecorino, grated, plus extra to serve
• 6 roasted red peppers from a jar
• 200g/7oz baby spinach
• salt and freshly ground black pepper
• 12 fresh pasta sheets

To serve

• pecorino, shaved
• green salad leaves
• extra virgin olive oil
• balsamic vingegar

Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Place a roasting tin into the oven to preheat.
2. Place the tomatoes into the roasting tin, drizzle over the olive oil and roast in the oven for 10 minutes.
3. Add the thyme leaves, balsamic vinegar, garlic cloves and season with salt and freshly ground black pepper. Roast for a further 15 minutes.
4. Remove the roasted tomatoes from the oven and keep warm. Reserve some of the olive oil to grease a large ovenproof dish big enough to hold all 12 cannelloni.
5. Meanwhile for the filling, blend the peppers in a food processor until smooth. Place the peppers into a bowl with the ricotta, pecorino and spinach. Season with salt and freshly ground black pepper. Mix together until well combined.
6. Lay out the fresh pasta sheets on a clean work surface. Spoon some of the pepper filling along the long edge of the pasta sheet. Roll it into a cylinder shape and place the cannelloni into the greased ovenproof dish. Repeat the process until all of the pasta sheets have been used.
7. Scatter over the roasted tomatoes over and bake for 15 minutes, or until golden-brown on top and cooked through.
8. Place shaved pecorino on the cannelloni and serve with a crisp green salad dressed with olive oil and balsamic vinegar.