POACHEDTOMATOES & SPICY SPINACH BAKE
For the spinach bake: 1 tbsp olive oil 300g baby spinach 400g tinned artichokes, drained and chopped Dried chilli flakes, a pinch 230g cream cheese, at room temperature 110g Parmesan, grated 1 cup white breadcrumbs For the poached tomatoes: 250g cherry tomatoes 2 bay leaves 1 tbsp sugar 1 tbsp black peppercorns 1/2 cup olive oil Fresh thyme leaves Sliced toasted ciabatta, to serve 1 In a large frying pan, heat the olive oil and cook the spinach until it is just wilted. Transfer it into a bowl. 2 Add the artichokes, chilli flakes, cream cheese, 60g Parmesan and breadcrumbs. Season well and stir to combine. 3 Transfer into four small oven-proof bowls and sprinkle with the remaining Parmesan. Preheat grill and grill until cheese is golden. 4 To poach the tomatoes, place them in a small pan with the bay leaves, sugar, peppercorns and olive oil. Cook gently for 15 minutes. Allow to cool completely, then add fresh thyme. 5 Serve the poached tomatoes with the spinach bake and drizzle with olive oil. Serve with toasted ciabatta.