HAM & RICOTTA BAKE

SERVES 4 PREP 10 MINS COOK 20 MINS

◆ 2 cups dried fusilli pasta

◆ 2 cups grated tasty cheese

◆ 250g fresh ricotta

◆ 180g tub Greek deli mix

◆ 1 zucchini, peeled into thin ribbons, chopped

◆ 125g ham, chopped ROSEMARY CRUMB TOPPING

◆ 1 cup fresh breadcrumbs

◆ 2 tbsp olive oil

◆ 1 tbsp chopped rosemary, plus extra sprigs to serve

◆ 2 garlic cloves, crushed

1 Preheat oven to 200°C.

2 In a large saucepan of boiling salted water, cook pasta following packet instructions. Drain well.

3 Spoon hot pasta into an 8-cup baking dish. Add cheeses, deli mix, zucchini and ham. Season, mix well.

4 ROSEMARY CRUMB TOPPING

In a medium bowl, mix all topping ingredients together.

5 Sprinkle crumb topping evenly over pasta mixture in dish.

6 Bake 10 mins until top is golden brown. Serve topped with extra rosemary sprigs.

MAKES 20 To make the dough, combine 2 ripe mashed Cavendish bananas, ¼ cup natural yoghurt, 2 tbsp caster sugar, ½ tsp ground cinnamon, ½ tsp baking powder and a pinch of sea salt in a large bowl, mix well. Add 2 cups plain flour and mix to a soft dough. Turn onto a lightly floured bench, knead for 5 mins or until smooth. Lightly grease the bowl, return dough to the bowl, cover with a clean tea towel and set aside in a warm place for 30 mins. Combine 2 peeled and diced Cavendish bananas with ¼ tsp ground cinnamon. Half fill a medium saucepan with vegetable oil, heat over medium heat until it reaches 180°C. Cut dough in half. Roll one half out into a 70cm x 15cm rectangle. Place 10 x 1 tbsp portions of the filling down in piles along one long edge of the dough. Brush a small amount of water around each filling. Fold opposite long side of dough over to cover the filling. Press down around filling to securely enclose in a dome shape. Use a 6cm round cutter to cut the domed puri out. Repeat with remaining dough and filling. Cook puri, 3-4 at a time, in hot oil for 2-3 mins, turning occasionally until golden and puffed. Transfer to a wire rack over a tray to drain. Dust with icing sugar and serve warm drizzled with store-bought salted caramel.