Then choose savoury or sweet...

Spinach & ricotta pancake bake

SERVES 4 PREP 10 mins COOK 35 mins EASY V 1 tbsp olive oil, plus a drizzle 3 garlic cloves, crushed 400g can chopped tomatoes 200g bag baby spinach 250g tub ricotta grating of nutmeg

4 large pancakes or crêpes (see recipe, left)

225g ball mozzarella, drained and torn into small pieces

50g parmesan or vegetarian alternative, grated

1 Heat the oil in a pan, add 2 garlic cloves and sizzle for a few seconds, then tip in the tomatoes. Season, and bubble for 10-15 mins until reduced to a thick sauce. Microwave the spinach for 2 mins to wilt, or by tipping into a colander and pouring over a kettle full of hot water. When cool enough to handle, squeeze out as much liquid as you can, then roughly chop.

2 Heat the oven to 220C/200C fan/ gas 7. Mix together the ricotta, spinach, a generous grating of nutmeg, the remaining crushed garlic and some salt and pepper. Spread the tomato sauce over the base of a shallow baking dish about 20cm x 30cm. Divide the spinach mixture between the pancakes, spreading it over half the surface. Fold each pancake in half, then in half again to make a triangle. Lay the pancakes on top of the sauce, scatter with the mozzarella and parmesan. Drizzle with a little more oil and bake for 15-20 mins until bubbling.

GOOD TO KNOW calcium • folate • 2 of 5-a-day PER SERVING 513 kcals • fat 32g • saturates 17g • carbs 25g • sugars 8g • fibre 2g • protein 30g • salt 1.1g