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You'll relish these recipes inspired by the cuisines of Italy, Morocco and beyond. Using simple, fresh ingredients, they tick the boxes for style and flavour

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Herbed ricotta & courgette involtini

SERVES 4 PREP + COOK TIME 1 HOUR

1/4 cup (60ml) extra virgin olive oil

1 large onion, chopped finely

3 garlic cloves, crushed

1 litre (4 cups) tomato passata

2 tablespoons fresh thyme leaves, chopped finely

2 tablespoons fresh oregano leaves, chopped finely

Salt and freshly ground black pepper, to season

3 cups (720g) firm ricotta

3 eggs

2 1/4 cups (180g) finely grated Parmesan

1 1/2 cups (300g) drained chargrilled capsicum, chopped

5 large courgettes, cut lengthways into 2mm slices

1 Preheat oven to 200°C/180°C fan.

2 Heat oil in a large, heavy-based ovenproof frying pan over medium heat. Cook onion and garlic, stirring, for 3 minutes or until softened. Transfer half the onion mixture to a large bowl.

3 Add passata to the pan with half the thyme and half the oregano, stirring to combine. Season. Reduce heat to low and cook, stirring occasionally, for 10 minutes. Remove from heat.

4 Add ricotta to the onion mixture in bowl with eggs, the remaining thyme and oregano, then 11/2 cups of the Parmesan. Stir well to combine and season again. Stir chopped capsicum through mixture.

5 Place 1 tablespoon of the ricotta mixture at the end of a slice of courgette. Roll to enclose the filling. Place roll, cheese-side up, in the sauce. Repeat with the remaining ricotta mixture and courgette. Sprinkle with the remaining Parmesan.

6 Bake for 45 minutes or until golden. If you like, serve sprinkled with a little extra grated Parmesan and fresh thyme leaves. Suitable to freeze.

Tips

Use a mandoline or V-slicer to thinly and evenly slice courgette. It's a good idea to place the pan on a tray before baking in case sauce spills and soils the base of the oven. It's easier to wash a tray than clean the oven!