Spinach and Ricotta Cannelloni

In Italy, cannelloni is the equivalent of the Sunday roast dinner. It takes an hour and a a half to make and cook, but it's the family dinner that everyone looks forward to.

Traditionally its made with meat but the spinach and ricotta version is becoming more popular. Not only is it tasty, its good for the whole family too. Spinach gives you strength – as we all know from watching Popeye – and the cheesy ricotta is good for their bones as well as their taste buds.

This is now a firm favourite on the menu when we have dinner parties at home. I always serve it with a crunchy salad but have learnt to make double the amount I need – because every guest has seconds.

There's no need to do any washing up as everyone – including my two little ones – clean their plates!

Taste rating 5/5

Difficulty rating 3/5

What you'll need (to serve four)

1 box dried cannelloni (it will have between 27 and 32 inside)
2 bags of spinach leaves (about 1 kilo spinach)
250gms ricotta
I egg
1 onion
1 garlic clove
2 tablespoon olive oil
salt and pepper to taste
1 box passata (500gms)
30gms butter
100 gms parmesan or cheddar cheese if you prefer
1 carton extra thick double cream (300 ml)


How to make it!

1.Wash the spinach leaves and add to 2 litres of salt water. After four minutes drain the spinach and leave on the side to cool.

2.Add two tablespoons of olive oil into a saucepan and place on a medium heat. Finely chop the onion and garlic and fry in the oil for one minute until softened. Pour in the passata and bring to the boil. Simmer for 10 minutes. Add a quarter of a glass of water to thin the mixture. Stir occasionally over a low heat and leave to simmer for 20 minutes until the sauce is smooth and slightly thick.

3.Once the spinach is cooled, roughly chop and place in a bowl and stir in the ricotta. Add a pinch of salt and pepper to taste and crack one egg into the mixture. Stir the egg in.

4.Grease a baking tray. Now it's the fun bit – filling the cannelloni with the spinach and ricotta mixture. If you're feeling brave get your kids to help! The quickest (and cleanest) way to do it is fill an icing bag (bought from any supermarket) and pipe the mixture into the dried cannelloni. Hold each tube in one hand and pipe until tit's full right to the end. If you don't have a bag, put the mixture onto a teaspoon and spoon it into the cannelloni – this is a messy but fun job!

5.Place a thin layer of the passata sauce in the baking tray and place the cannelloni onto it, making sure each cannelloni is touching the next one.

6.Once the tray is full (which is usually two rows of cannelloni tightly packed in), layer the rest of the passata over the top, then drizzle the cream over the top, and add a sprinkle of parmesan or cheddar cheese (we always put loads as we're cheesy!).

7.For the best result, cover with cling film and place in fridge for a couple of hours to 'rest' them. The dried pasta will then absorb the sauces and be even tastier.

8.Remove cling film and place in the middle of the oven at 200 o C (gas mark 6) for 40 minutes. Check after 30 minutes and turn down heat if bubbling. You want it be golden and crispy on the top but not burnt!

9.Remove from oven and serve with a crispy salad. Enjoy!

Chicken Rustico

Most children love chicken and this is a dish with a twist. It's cooked with carrots, olives, celery and rosemary so there's plenty of goodness without them even realising they're eating their 5 a day.
This is my grandmother's recipe and fills your kitchen with the most gorgeous aroma that'll make your little ones hungry for dinner.
Chicken Rustico is cheap, easy to make and is perfect for everyday or a dinner party as it's all in the preparation. You can then take it to the table and serve with bread to mop up the sauce. Delicious!
It's even tastier the second day so make sure you and your children don't eat it all in one go!

Taste rating – 5 out of 5
Difficulty rating – 2 out of 5

You will need: (to serve four)

Fresh chicken legs (enough for one or two each)
One carrot
Two sticks celery
100gms Black Olives
25gms Rosemary (use dried if you don't have any)
25gms Thyme
Three Bay leaves
Three garlic cloves
Two tablespoon olive oil
100 ml Chicken stock (or knock chicken stock cube)
400gms passata

How to make it:
1. Peel the carrot and chop in half lengthways, and chop the celery in half too.

2. Pour olive oil into large saucepan and put onto medium heat.

3. Put the bay leaves, rosemary,thyme, carrot and celery immediately into the oil, cook for five minutes, stirring occasionally to make sure it doesn't stick to the pan.

4. Add the chicken legs, stir and put the lid on the saucepan and leave for eight to ten minutes until the chicken is white, with no pink showing. Stir occasionally.

5. Boil 100ml of water in a kettle, once boiled pour into jug and add stock cubs, stirring until it's dissolved.

6. Into the chicken pan, add the finely chopped garlic , stir, and once it's cooked for 30 seconds, add in 100ml of chicken stock.

7. Turn heat up to max, leave the lid off and stir occasionally while the stock reduces. You should be left with an inch of thick, tasty sauce.

8. Pour in the passata, add the black olives and bring to the boil.

9. Turn down heat and simmer for 15 – 20 minutes, stirring occasionally.

Serve immediately with sliced baguette or garlic bread. Yummy – just like Daddy Makes!