Golden goat’s cheese tomatoes

Serves 2 Prep 10 mins Cook 10-15 mins

250g bag spinach pinch nutmeg 4 slices prosciutto 3 large tomatoes, halved 1 heaped tbsp crème fraîche 50g vegetarian goat’s cheese (from a log with rind), chopped

1 Heat oven to 200C/180C fan/gas 6. Put the spinach in a colander, pour over a kettle of boiling water until the spinach wilts, then drain and squeeze out as much liquid as you can (you might need to do this in two batches). Put the spinach in the bottom of a gratin or baking dish, season, then sprinkle with nutmeg.

2 Drape the prosciutto over and around the spinach, then sit the tomato halves on top, cut-side up. Dot the crème fraîche over the whole dish, scatter with the goat’s cheese, then season with more pepper. Bake for 10-15 mins until the cheese is melting into the crème fraîche and the edges are starting to bubble. Scoop out of the dish and serve with crusty bread and a green salad.

PER SERVING 249 kcals, fat 17g, saturates 9g, carbs 10g, sugars 9g, protein 16g, fibre 5g, salt 1.6g