Spinach, ricotta and wet garlic cannelloni

I'd never come across wet garlic before - the veg box is full of surprises. You love going through it and seeing what we've got for the week (mainly to make sure there's some broccoli).

This makes enough for 4. You'll need:

a small tub of ricotta cheese
half a large bag of spinach, washed
an onion, finely chopped
a bulb of wet garlic, finely chopped (I was a bit overenthusiastic and used two, and we may not have been pleasant to meet for a couple of days...)
about 8 lasagne sheets (fresh or dried)
a tin of tomatoes
2 bay leaves
a splash of balsamic vinegar
a slug of olive oil
black pepper
grated cheese to go on top

Stick the oven on at about 180 degrees C.

First of all, get your tomato sauce going. You could mess about with shallots or onions etc, or you could just tip a tin of tomatoes into a frying pan with a good slug of olive oil, a splash of balsamic vinegar and a couple of bay leaves, and leave it to simmer down for 15 minutes while you get on with the cannelloni.

Fry the onion and garlic gently in a little olive oil, until it turns translucent. Add the spinach, and cook until it wilts. Take this mixture, and bung it in a food processor - give it a quick whizz until everything's chopped. Don't overdo it - you don't want a liquid.

Dump the ricotta cheese into a large bowl, break up with a spoon, and add the chopped-up onion/garlic/spinach mixture. Season to taste - you might need a little salt and a lot of black pepper.

Traditionally you'd stuff this into cannelloni tubes. But frankly life's too short to be faffing about with teaspoons or icing bags, no matter what Jamie et al tell you. Either use fresh lasagne sheets (a doddle), or dried (you'll need to par-boil them for 3 or 4 minutes until they're soft enough to roll up). Stick a line of filling in the middle of your lasagne sheet, roll it up, and sling it into an ovenproof dish.

Pour the tomato sauce over everything, top with some grated cheese, and bake in the oven for 30-40 minutes, until everything's piping hot and the cheese is bubbling.