Cheese recipes
40 – 45 minutes
Spinach and ricotta lasagne

Remove the mince from pork bangers and combine with chopped parsley, clove crushed garlic, chopped green chilli, ground cumin and 2 T olive oil.
Roll into bitesized balls.
To a pan over a medium, add 2 T olive oil and fry the koftas in batches until golden and cooked. Meanwhile, heat chopped onion and cloves crushed garlic with 2 T olive oil in a saucepan.
Add tomatoes, halved and seeded, and passata* and simmer for 20 minutes. Blend roughly and serve as a relish over the koftas.
*Read how to make passata