Butternut, chard and leek cannelloni
Feel free to swap in any leafy greens in place of the leeks and chard – spinach, kale and spring greens all work perfectly.
1 HOUR 30 MINUTES | SERVES 4 A LITTLE EFFORT | V
butternut squash 500g, peeled and cubed
olive oil 2 tbsp, plus extra for the casserole
leeks 2, halved and thinly sliced
chard 200g bunch, stalks finely chopped and leaves shredded
garlic 3 cloves, thinly sliced
red chilli 1, deseeded and finely chopped
lemon 1, zested, plus a squeeze of juice
dried cannelloni tubes 250g
plum tomatoes 3 x 400g tins
nutmeg 1/4, finely grated
parmesan (or veggie alternative) 50g, finely grated, plus a little extra
basil a handful of leaves
1 Cook the squash in a pan of lightly salted boiling water for 10-12 minutes or until cooked through. Tip into a colander and leave to drain for a few minutes before putting in a large bowl with plenty of seasoning and mashing until completely smooth.
2 Heat the olive oil in a non-stick frying pan over a low-medium heat, and gently cook the leeks and chard stalks with a pinch of salt for 15 minutes until soft. Add the shredded chard leaves, garlic and chilli, and cook for a few minutes until wilted. Tip into the large bowl with the squash and mix well. Add the ricotta, lemon zest and juice, season and mix again.
3 Cook the cannelloni tubes in another large pan of lightly salted boiling water for 3-4 minutes or until just softened. Drain well, leave to cool for a few minutes then cut each tube horizontally in half.
4 Tip the tomatoes into a large jug and use a stick blender to whizz until completely smooth, then season. Scrape the mascarpone into a small bowl, season with the nutmeg, a little salt and plenty of black pepper, then add the parmesan and 100ml of water to create a creamy sauce.
5 Heat the oven to 200C/fan 180C/gas 6 and oil a shallow 30cm casserole. Pour the tomato sauce into the base of the casserole, spreading it into an even layer. Use the squash mixture to stuff each of the cannelloni tubes full, then stand them on their ends in the dish, nestling them into the sauce. By the end they should be packed fairly tightly with the sauce in and around each tube. Dot over the mascarpone mixture, then grate over plenty of parmesan. Bake for 30 minutes until golden and bubbling, then scatter with basil leaves to serve.
PER SERVING 843 kcals | fat 46G saturates 26.2G | carbs 73.8G | sugars 23.6G fibre 11G | protein 28G | salt 0.8G
Lamb and turnip summer hot pot
Turnips often appear in veg boxes in September and leave everyone a little stumped over how to use them. Here, they’re thinly sliced and layered for an earthy, slightly spicy, crispy topper. If you can’t get turnip, then swede will work well instead.
2 HOURS 15 MINUTES | SERVES 4-6 | EASY
olive oil 2 tbsp
lamb neck fillet 1kg, cut into 4cm chunks
plain flour 2 tbsp
chicken stock 700ml
thyme a few sprigs
english mustard 2 tsp
radishes 150g, quartered
frozen peas 100g
capers 2 tbsp
shallot 1, finely chopped
red vinegar 1 tbsp
turnips 300g, very thinly sliced
unsalted butter 25g, melted
new potatoes boiled and buttered, to serve
1 To make the base of the hot pot, heat the oil in a casserole over a medium-high heat and brown the lamb neck in batches, then scoop out onto a plate. Add the flour and cook for 30 seconds before pouring in the stock, adding the thyme and mustard, and the lamb back to the pan. Season, bring to a simmer, put on a lid and cook gently for 1 hour 30 minutes until the lamb is meltingly tender.
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