Spinach, pine nut and ricotta pasta shells

This is a good make-ahead dish – stuff the pasta and keep it covered in the fridge, separate from the prepared sauce, and finish assembling and cooking the dish near serving.

1 tbsp olive oil

1 onion, finely diced

1 tsp crushed garlic 240-260g baby spinach leaves 200g ricotta

1 egg, lightly beaten

cup grated parmesan

12-20 large pasta shells, depending

on size

Sauce

1 tbsp olive oil

red onion, finely diced 400g can diced tomatoes

tsp salt

1 tbsp balsamic vinegar 1 tbsp brown sugar cup water cup pine nuts

Heat oil in a medium frying pan and saute´ onion and garlic for 2-3 minutes until softened. Add spinach, cover pan and cook 4-5 minutes until spinach is wilted and bright green. Take off heat and cool 10 minutes.

Drain off excess liquid then mix in ricotta, beaten egg and parmesan. Season well. Cook pasta shells to packet directions and fill each one with a generous amount of filling.

Sauce: Combine all ingredients in a saucepan and simmer 8-10 minutes until thickened.

Spread sauce over the base of a oven dish and arrange pasta shells in the sauce. Sprinkle with pine nuts. Bake 20 minutes at 180C until golden.

Serves 6

Winter vegetable gratin

Everything for this dish can be done ahead, ready for a reheat and toasting of the topping before serving. Pop the lot on your table with the pasta and greens, and let guests dig in and help themselves.

12 yams

3 carrots

3-4 orange or golden kumara 1 red onion

cauliflower

6 cloves garlic

cup olive oil

1 tsp sea salt Topping

1 cup fresh or panko

breadcrumbs

1 tbsp fresh chopped rosemary 3 tbsps olive oil

cup grated parmesan

Heat oven to 180-200C. Halve yams if large. Peel carrots, halve lengthways then cut into quarters to make thick sticks. Peel kumara and cut into large bite-sized chunks. Peel onion and cut into wedges. Cut cauliflower into florets. Peel garlic, leaving cloves whole.

Place vegetables and garlic gloves in a large bowl with olive oil and sea salt and toss to coat. Spread out in a single layer in lined roasting trays and roast 20-30 minutes until tender and starting to colour.

Topping: Combine breadcrumbs, rosemary, olive oil and parmesan, mixing together to moisten crumbs.

Transfer vegetables to a serving dish and sprinkle crumbs over. Bake for 10-15 minutes until crumbs are golden and toasted.

Serves 6

Winter greens with ginger & almond butter

Green vegetables should be cooked near serving, but you can prep these ones in the morning, along with the flavoured butter – then there will be only a few minutes’ work left to do at dinner time.

24 brussels sprouts, halved

1 leek, halved and cut into strips savoy cabbage, cut into thick

slices

6 small bunches spinach, washed 50g butter 1 tbsp finely sliced fresh ginger cup sliced almonds

Prepare vegetables.

Quarter fill a large saucepan with water and bring to a simmer. Add vegetables and simmer 4-5 minutes until bright green and tender. Drain and arrange on a platter.

Meanwhile, heat butter and ginger and add almonds. Cook 3-4 minutes until almonds are toasted.

To serve, spoon the warm ginger and almond butter over vegetables.

Serves 6