Quorn ratatouille

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 1

Ingredients

• dash olive oil
• ½ onion, chopped
• 2 cloves garlic, sliced
• ½ yellow pepper, chopped
• 1 red chilli, finely chopped
• 2 tsp tomato purée
• 3 tomatoes, chopped
• 200g/7oz Quorn 'chicken' pieces
• 3 sprigs fresh rosemary
• small handful spinach
• salt and freshly ground black pepper

Preparation method

1. Heat a dash of olive oil in a saucepan, add the onion, garlic, yellow pepper and chilli and fry for 4-5 minutes, or until softened slightly.
2. Stir in the tomato purée and chopped tomatoes and cook for 4-5 minutes, or until the tomatoes have broken down slightly.
3. Add the Quorn and rosemary sprigs and cook for 2-3 minutes, then add the spinach and season, to taste, with salt and freshly ground black pepper. Cook for another 1-2 minutes, then spoon into a bowl and serve.

Goats' cheese cannelloni with cherry tomatoes

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

Ingredients

• 400g/14oz cherry tomatoes, halved
• 125ml/4fl oz extra virgin olive oil
• 1 tbsp fresh thyme leaves
• salt and freshly ground black pepper
• 400g/14oz ricotta
• 300g/10½oz goats' cheese
• 300g/10½oz parmesan, grated
• 200g/7oz baby spinach
• 2 garlic cloves, crushed
• 12 12cm/5in x 10cm/4in sheets fresh pasta

To serve

• parmesan shavings
• green salad leaves, dressed with olive oil and balsamic vinegar

Preparation method

1. Preheat the oven to 180C/365F/Gas 4.
2. Place the tomatoes into a bowl and drizzle with the olive oil. Add the thyme and season well with salt and freshly ground black pepper.
3. Place the ricotta, goats' cheese and parmesan into a clean bowl and mix well.
4. Add the spinach and garlic and season well with salt and freshly ground black pepper.
5. Lay the pasta sheets onto a clean work surface. Place a line of the cheese and spinach mixture along the longer edge of each pasta sheet, then roll up like a cigar.
6. Drizzle the cannelloni rolls with a little of the oil that the tomatoes have been sitting in, then pour the remaining oil into the bottom of an ovenproof dish that will hold all 12 cannelloni.
7. Place the cannelloni tubes into the dish and place the tomatoes evenly over the top.
8. Transfer to the oven to bake for 15 minutes, or until cooked through.
9. To serve, place three cannelloni onto each of four plates. Sprinkle with parmesan shavings and place a spoonful of dressed mixed green salad leaves alongside.

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.