SPAGHETTI CAKE

INGREDIENTS 150ml (5fl oz) half-fat crème fraiche 150ml (5fl oz) single cream 4 medium eggs 2 tbsp finely grated Parmesan 60g (2oz) mature cheddar, grated 300g (10oz) spaghetti 1 tbsp olive oil 1 onion, finely sliced 6 rashers smoked streaky bacon, chopped 200g (7oz) baby-leaf spinach 50g (2oz) cherry tomatoes, halved METHOD:

Preheat the oven to 200°C, fan 180°C, gas 6. In a large bowl, mix together the crème fraiche, single cream, eggs and half the cheeses. Season and set aside.

Cook the spaghetti until it almost cooked but still with a good bite – 2 or 3 minutes less than the suggested cooking time on the packet. Drain, run under cold water to stop it cooking, drain again and set aside.

Heat a dash of olive oil in a 24cm ovenproof frying pan, add the onion and fry for 3-4 minutes, or until softened. Add the bacon and fry for another 3-4 minutes, or until golden. Add the spinach and allow to wilt for a minute or two. Remove from the heat, then mix this and the cooked spaghetti with the cream mix. Kids will love mixing everything together in a big bowl.

Add a little more olive oil to the frying pan, tip in the mixture and level the surface. Top with the remaining cheese and the halved cherry tomatoes.

Bake for 25-30 minutes, or until golden on top and the filling has almost set.

Remove from the oven and leave to cool in the frying pan for 10 minutes.

Slide out onto a serving plate and cut into wedges. Serve with a green salad. For more fun recipes the kids can help cook, go to realfood.