ITALIAN BAKED PANCAKES WITH RICOTTA AND TOMATO

Makes 6 pancakes

75g (2¾oz) plain flour 2 large eggs

200ml (7fl oz) milk Butter

For the tomato sauce

2tbsp olive oil

1 large onion, finely chopped 3 garlic cloves, finely chopped 350g (12oz) tomato passata A pinch of sugar

A handful of fresh basil leaves, plus extra to garnish

Salt and ground black pepper

For the ricotta filling

750g (1lb 10oz) fresh or frozen spinach, defrosted and well drained if frozen

350g (12oz) ricotta cheese 3-4tbsp Parmesan cheese, grated A large pinch of grated nutmeg First make the pancakes. Sieve the flour into a large bowl, then make a well in the centre and crack in the eggs. Pour in the milk and, using a whisk, gradually incorporate the flour until you have a nice, smooth batter.

Place a nonstick pan over a medium heat and brush with butter. When the pan is hot, pour in 2-3tbsp of the batter, just enough to cover the bottom when you tilt the pan. Cook for a minute or so until golden, then flip over and cook for another minute. Set aside on a board or plate. Repeat with the remaining batter, stacking the pancakes as you go, until you have used up all the batter.

To make the tomato sauce, heat the oil in a large pan and gently sauté the onion until very soft. Add the garlic and sauté for a couple of minutes more. Add the tomato passata and simmer for a few minutes, then add the sugar. Stir in the basil leaves, then season with salt and pepper and set aside.

Preheat the oven to 180°C/ fan 160°C/gas 4. To make the ricotta filling, first place the spinach in a colander in the sink and pour a full kettle of boiling water over it. Leave to drain, then squeeze all the water out of the spinach using your hands. Transfer the drained spinach to a large bowl.

Mix in the ricotta and Parmesan cheeses. Add a really good grating of nutmeg and season well to taste.

Lay the pancakes out on a large board, 2 at a time. Place some filling in each one and then roll up like sausages. Line the filled pancakes up in a greased ovenproof dish, then spoon the tomato sauce over. Bake for 20 minutes until golden. Serve with extra basil leaves and Parmesan.