Tag: Recipes

Turkey Breast in Prosciutto di Parma with Sautéed Brussels Sprouts

Elsie_B
www.wineloversbox.co.uk - Christmas dinner ideas

Looking for a festive main dish that’s simple yet elegant? This Turkey Breast in Prosciutto di Parma with Sautéed Brussels Sprouts is the perfect recipe for your Christmas table. Tender turkey breast wrapped in salty, crisp Prosciutto di Parma pairs beautifully with buttery Brussels sprouts and creamy almond potatoes, creating a meal that’s as delicious as it is memorable.

Whether you’re hosting a large holiday gathering or planning a cosy family dinner, this recipe is guaranteed to impress.

Ingredients

(Serves 4)

  • 800g turkey breast
  • Salt and pepper, to taste
  • 8 slices of Prosciutto di Parma
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 400g fresh Brussels sprouts, halved
  • 600g almond potatoes

Step-by-Step Instructions

1. Prepare the Turkey

  1. Preheat your oven to 180°C.
  2. Season the turkey breast with pepper and wrap it with slices of Prosciutto di Parma.
  3. Brush the turkey with olive oil and place it in a baking dish. Bake until the turkey’s internal temperature reaches 65°C.
  4. Let the turkey rest for 10 minutes before slicing.

2. Cook the Brussels Sprouts

  1. Boil the halved Brussels sprouts in lightly salted water until tender.
  2. Drain and sauté them in 1 tbsp of butter. Before serving, mix in an additional 3 tbsps of butter for a rich, flavourful finish.

3. Boil the Potatoes

  1. Boil the almond potatoes in lightly salted water until tender. Serve alongside the turkey and Brussels sprouts.

Wine Pairing Suggestions

This festive dish pairs beautifully with a variety of wines, depending on your preferences:

  • Chardonnay: Its buttery notes complement the rich Prosciutto and buttery Brussels sprouts.
  • Pinot Noir: A light red wine that pairs elegantly with the turkey and enhances the dish’s savoury flavours.
  • Prosecco: A crisp sparkling wine that brings a festive flair to your meal.

Why It’s Perfect for Christmas

This recipe is the ideal combination of simplicity and sophistication. Wrapping the turkey in Prosciutto di Parma adds an extra layer of flavour, while the buttery Brussels sprouts and creamy almond potatoes create the perfect festive side dishes. Together, they make a meal worthy of any holiday celebration.

More Festive Inspiration

Complete your Christmas menu with these delicious recipes:

P.S. Pair this meal with wines from our Limited Edition Christmas Wine Box!

Looking for more festive recipes? Follow us on Instagram for inspiration and pairings!

Sweet Potato Soup with Crispy Prosciutto di Parma

Elsie_B
A bowl of sweet potato soup topped with crispy Prosciutto di Parma.

Looking for a cosy, warming recipe to enjoy this autumn? This Sweet Potato Soup with Crispy Prosciutto di Parma is the perfect balance of creamy, comforting flavours and crunchy, savoury toppings. Ideal for a midweek dinner, this easy soup recipe will quickly become a favourite for chilly evenings.

Whether you’re serving it as a starter or a main course, it’s guaranteed to impress with its rich texture and bold flavours. So, grab your apron and let’s dive into this comforting, crowd-pleasing recipe!

Ingredients for Sweet Potato Soup

(Serves 4)

  • 2 large sweet potatoes, peeled and diced
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 750ml vegetable stock
  • 100ml double cream (optional, for extra creaminess)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Olive oil
  • 4 slices of Prosciutto di Parma
  • Fresh parsley, chopped (to garnish)
  • Salt and pepper to taste

Step-by-Step Recipe Instructions

  1. Sauté the Aromatics
    Heat a drizzle of olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
  2. Cook the Sweet Potatoes
    Add the diced sweet potatoes, cumin, and smoked paprika to the saucepan. Stir well to coat the potatoes in the spices. Pour in the vegetable stock and bring to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the sweet potatoes are tender.
  3. Blend Until Smooth
    Remove the soup from the heat and let it cool slightly. Use a handheld blender (or a stand blender) to blend the soup until smooth. For a creamier texture, stir in the double cream. Season with salt and pepper to taste.
  4. Crisp the Prosciutto
    While the soup is simmering, place the slices of Prosciutto di Parma on a baking tray lined with parchment paper. Bake at 200°C (180°C fan) for 8-10 minutes, or until crispy.
  5. Serve and Garnish
    Ladle the soup into bowls and top with crispy Prosciutto di Parma. Garnish with a sprinkle of fresh parsley and a drizzle of olive oil if desired.

Wine Pairing Suggestions for Sweet Potato Soup

The sweet and earthy flavours of the soup and the savoury crunch of the Prosciutto di Parma make it a versatile dish for wine pairings. Here are our top picks:

  • Viognier: This white wine’s floral notes and subtle sweetness complement the soup’s creamy, spiced base.
  • Grenache Blanc: With its medium body and hints of citrus, this wine balances the soup’s richness.
  • Pinot Noir: For red wine lovers, a light-bodied Pinot Noir with red fruit notes pairs beautifully with the salty, smoky Prosciutto.

Why This Soup is Perfect for Autumn

There’s something about the combination of sweet potatoes and aromatic spices that makes this dish feel like a warm hug. The crispy Prosciutto di Parma adds just the right amount of savoury contrast, turning this simple soup into a dish worthy of any dinner table.

Ready to give it a go? This easy soup recipe is perfect for a midweek dinner or a cosy night in. Pair it with one of our wine suggestions, and you’re set for the ultimate comfort meal.

Looking for More Cosy Recipes?

If you loved this, you might also enjoy:

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Sweet Potato, Turkey and Vegetable Cottage Pie Recipe

Elsie_B
www.wineloversbox.co.uk - Sweet Potato, Turkey and Vegetable Cottage Pie Recipe

As the wind howls and the rain lashes against the window, few things sound more inviting than a steaming cottage pie. This one, overflowing with savoury turkey, tender vegetables, and a sweet potato swirl, is pure comfort food.

Serves: 4-6

Prep Time: 15 minutes

Cook Time: 25-30 minutes

Ingredients

Filling:

  • 500g cooked turkey, shredded or chopped
  • 400g cooked mixed vegetables, chopped
  • 2-3 tbsp olive oil
  • 1 medium onion, chopped
  • 3-4 garlic cloves, minced
  • 5 sprigs of fresh thyme, leaves picked
  • 1/2 tsp smoked paprika (optional)
  • 1/4 tsp cayenne pepper (optional)
  • 1/4 tsp curry powder (optional)
  • Salt and freshly ground black pepper, to taste
  • 50g flour
  • 350ml vegetable or chicken stock, warmed
  • 2 tbsp cranberry sauce
  • 1/4 tsp nutmeg
  • Honey, to taste
  • 1 cup chopped spinach, watercress, cabbage (optional)

Topping:

  • 3-4 large sweet potatoes, cooked and mashed
  • 100g grated cheese (optional)

Garnish:

  • Fresh thyme sprigs (optional)

Instructions:

  1. Prepare the filling: Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and thyme and cook for another minute, until fragrant.
  2. Stir in the smoked paprika, cayenne pepper, and curry powder (if using). Season with salt and pepper.
  3. Add the ground turkey and cook, breaking it up with a spoon, until browned.
  4. Add the cooked vegetables and cook for another 2-3 minutes.
  5. In a small bowl, whisk together the flour and a generous splash of the warmed stock until smooth. Gradually whisk in the remaining stock until a smooth sauce forms.
  6. Pour the sauce into the pan with the turkey and vegetables. Stir in the cranberry sauce, nutmeg, and honey. Taste and adjust seasonings as needed.
  7. Fold in the chopped spinach, watercress, or cabbage (if using).
  8. Prepare the topping: Season the mashed sweet potatoes with salt and pepper to taste.
  9. Assemble the pie: Preheat oven to 160°C. Transfer the turkey and vegetable mixture to an oven-proof dish. Top with the mashed sweet potatoes, spreading evenly.
  10. Sprinkle with grated cheese (if using) and decorate with fresh thyme sprigs.
  11. Bake for 25-30 minutes, or until heated through and the topping is golden brown.
  12. Let the pie cool for 10 minutes before serving.

Wine Pairing:

  • Medium-bodied red wine like Pinot Noir or Merlot
  • Dry Riesling or Pinot Gris for a lighter option

This hearty cottage pie pairs well with a medium-bodied red wine like Pinot Noir or Merlot. These wines have enough fruit and structure to stand up to the savoury flavours of the pie without overpowering them. For a lighter option, try a Dry Riesling or Pinot Gris which will balance the richness of the dish and complement the sweetness of the sweet potatoes.

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Linguine alla Parmigiana Recipe

Elsie_B
www.wineloversbox.co.uk - Linguine alla Parmigiana recipe

This recipe for Linguine alla Parmigiana is a true Italian comfort food classic, featuring tender linguine pasta tossed with a creamy Parmigiano-Reggiano sauce, fragrant spring onions, sweet peas, and savoury Parma ham. It’s a simple dish that lets the quality of the ingredients shine through, making it a perfect choice for a cosy night at home.

Ingredients

  • 100g (4oz) Parmigiano-Reggiano cheese, finely grated, plus extra for serving
  • 400g (14oz) linguine or spaghetti
  • 25g (1oz) unsalted butter
  • 1 bunch spring onions, finely chopped
  • 4 tablespoons dry white wine
  • 150g (5oz) frozen petit pois or garden peas, thawed
  • 100g (4oz) Parma ham, thinly sliced
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, for garnish

Method

  1. Grate the Parmigiano-Reggiano cheese finely and set aside.
  2. Cook the pasta according to package directions until al dente.
  3. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the spring onions and sauté until softened, about 2 minutes.
  4. Add the white wine to the skillet and let it simmer for a minute or two until reduced slightly.
  5. Stir in the peas, Parma ham, and grated Parmigiano-Reggiano cheese. Season with salt and pepper to taste.
  6. Drain the cooked pasta and add it to the skillet with the sauce. Toss gently to coat the pasta evenly.
  7. Garnish with fresh basil leaves and serve immediately.
  8. Enjoy with a glass of your chosen wine pairing.

White Wine Pairings:

• Pinot Grigio: This crisp and refreshing white wine from Italy offers a refreshing contrast to the dish’s creamy sauce. Its citrus and pear notes will complement the Parmigiano-Reggiano and peas.
• Sauvignon Blanc: Another excellent choice, Sauvignon Blanc brings vibrant acidity and herbal notes to the pairing. Its grassy and gooseberry flavours will cut through the richness of the dish and enhance the fresh flavours of the spring onions and peas.

Red Wine Pairings:

• Sangiovese: A lighter-bodied red wine from Italy, Sangiovese offers cherry and plum aromas that pair well with the tomato notes in the dish. Its medium acidity and soft tannins won’t overpower the delicate flavours of the pasta.
• Pinot Noir: Known for its elegance and finesse, Pinot Noir brings delicate cherry and raspberry notes to the pairing. Its subtle earthiness will complement the Parmigiano-Reggiano and Parma ham, while its acidity will balance the richness of the dish.

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Butternut Squash Risotto with Parma Ham Crisps and Fresh Pesto Recipe

Elsie_B
www.wineloversbox.co.uk – healthy butternut squash recipes

A fantastic winter recipe thar is easy to make, warming, and delicious. The risotto is creamy and packed with flavour, and the parmesan ham crisps add a salty, crispy touch. The fresh pesto is the perfect finishing touch, adding a bright, herbaceous flavour.

www.wineloversbox.co.uk – butternut squash recipes

Ingredients:

  • 1kg butternut squash, peeled and cut into bite-size chunks
  • 3 tbsp olive oil
  • Bunch of sage leaves picked , half roughly chopped, half left whole
  • 1 ½ ltr good quality vegetable stock
  • 50g unsalted butter
  • 1 shallot, finely chopped
  • 300g risotto rice (Arborio or Carnarolli)
  • 1 small glass dry white wine
  • 50g Parmesan, finely grated

For the pesto:

  • ½ garlic clove, peeled and roughly chopped
  • 1 handful of basil, roughly torn
  • 55g/2oz pine nuts
  • 55g/2oz fresh Parmesan, finely grated
  • 150ml/1/4-pint olive oil
  • salt and pepper

Method:

  1. Preheat the oven to 180C. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 15-20 minutes until cooked through.
  2. Bring the stock to the boil and keep on a low simmer.
  3. In a separate pan, melt half the butter over a medium heat. Stir in the shallot and cook gently for 8-10 minutes until soft but not coloured, stirring occasionally.
  4. Add the rice stirring continuously until the rice is shiny and the edges of the grain start to look transparent.
  5. Pour in the wine and simmer until totally evaporated.
  6. Add the stock, a ladleful at a time, and stir the rice over a low heat for 20 minutes until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
  7. Gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper.
  8. When the squash is cooked, mash half of it to a rough purée and leave half whole.
  9. When the risotto is just done, stir though the purée, then add the cheese and butter and leave to rest for a few minutes.
  10. Serve the risotto scattered with the whole chunks of squash, fresh pesto and the crisp sage leaves.

To make the pesto:

www.wineloversbox.co.uk – butternut squash recipes
  1. Place all the ingredients in a mortar and pound well with the pestle to make a rough paste.
  2. Season to taste.
  3. Alternatively, place the ingredients in liquidiser and blend until smooth.

Wine Pairing

This dish is perfect for a winter night in with a good glass of wine. Here are a few suggestions:

  • Pinot Noir: This is a classic pairing for butternut squash. The earthy, mushroomy flavours of pinot noir will complement the sweetness of the squash.
  • Chardonnay: Chardonnay is another good choice. The buttery, oaky flavours of chardonnay will stand up to the richness of the risotto.
  • Sauvignon Blanc: Sauvignon blanc is a refreshing choice that will cut through the richness of the risotto. The grassy, citrusy flavours of sauvignon blanc will also complement the fresh pesto.

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Strawberry Monster Mouths Recipe

Elsie_B
www.wineloversbox.co.uk - Strawberry Monster Mouths Recipe

These Strawberry Monster Mouths are a fun and easy way to add a little Halloween flair to your dessert table. They’re also a great way to use up any leftover strawberries you may have.

Ingredients:

  • A punnet of strawberries
  • Candy melts, black and white
  • Coconut oil

Instructions:

  1. Melt the black candy melts in a bowl in the microwave according to the package directions. Add a teaspoon of coconut oil to loosen the icing and make it easier to work with.
  2. Use a teaspoon to carve an oval mouth shape from each strawberry. Gently dab away the juice with paper towels so that the icing sticks. Spread the black icing in the mouth and set aside to set.
  3. Melt the white candy melts in the same way, then tip them into a piping bag fitted with a small round nozzle. Carefully pipe pointy teeth around the edge of the black mouth and set aside in the fridge to set.
  4. Serve and enjoy!

Tips:

  • If the white icing starts to set in the piping bag, dip the whole bag into a bowl of warm water for a moment to re-melt it.
  • For extra fun, you can add candy eyeballs to the monster mouths.
  • Serve these Strawberry Monster Mouths with your favorite sparkling wine or dessert wine for a truly festive Halloween treat.

Wine Pairing:

These Strawberry Monster Mouths are best paired with a sweet sparkling wine. The sweetness of the wine will complement the sweetness of the strawberries, and the bubbles will add a touch of festivity.

Enjoy!

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Berry Spooky Halloween Cupcakes Recipe

Elsie_B
www.wineloversbox.co.uk - Berry Spooky Halloween Cupcakes Recipe

Halloween is here, and what better way to celebrate than with some delicious spooky cupcakes? These berry spooky cupcakes are perfect for a Halloween party or just a fun treat for the family. They’re easy to make and look great, and they’re sure to be a hit with everyone who tries them.

Ingredients

  • For the cupcakes:
    • 120g butter, at room temperature
    • 120g sugar
    • 2 eggs, at room temperature
    • 120g self-raising flour
  • For the decorations:
    • 250g icing sugar
    • Orange food colouring
    • Black gel icing tube
    • Liquorice laces
    • Strawberry laces
    • 6 blackberries
    • 6 raspberries
    • 6 blueberries

Instructions:

  1. Preheat the oven to 170C/150C fan and line a muffin tin with cake cases.
  2. In a mixing bowl, beat the butter and sugar until pale and fluffy. Add the eggs one at a time and beat in.
  3. Gently fold in the flour until it’s all combined and the mixture drops from the spoon with a slight tap.
  4. Divide the mixture between the cake cases and bake in the oven for 16-18 minutes, or until they’re golden and spring back when gently pressed on the top.
  5. Leave the cupcakes to cool.

To make the icing:

  1. Sift the icing sugar into a bowl and add 2tbsp water. Mix until a paste forms.
  2. Divide the icing into two bowls and colour one orange using the food colouring.

To decorate the cupcakes:

  1. Ice half the cupcakes in orange and half in white.
  2. Use the black icing tube to draw concentric circles onto the orange iced cupcakes.
  3. Drag the point of a cocktail stick or skewer from the centre of the icing out to the edge. Repeat all the way around, like the spokes of a wheel, to create a web effect.
  4. Add a blackberry in the centre of each web and create its legs with pieces of liquorice.
  5. Use a raspberry and blueberry together on the white iced cupcakes to make the head and body of a bug and again create red legs and antenna in the same way.

Enjoy!

Tips:

  • For a more intense orange colour, add more food colouring to the icing.
  • If you don’t have liquorice laces, you can use black icing or even chocolate chips to create the spider’s legs.
  • You can also use other types of berries to decorate the cupcakes, such as strawberries, blueberries, or blackberries.

Wine Pairing:

These berry spooky cupcakes are best paired with a sweet sparkling wine, such as Moscato d’Asti or Prosecco. The sweetness of the wine will complement the sweetness of the cupcakes, and the bubbles will add a touch of festivity.

Enjoy!

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Parmigiano Reggiano and Rosemary Potato Wedges Recipe

Elsie_B
www.wineloversbox.co.uk - recipe of the week

It’s National Parmigiano Reggiano Day and what better way to celebrate than to enjoy these delicious and easy-to-make Parmigiano Reggiano and Rosemary Potato Wedges?
Parmigiano Reggiano is a hard, aged cheese made from cow’s milk. Produced in the Emilia-Romagna region of Italy, it has a unique nutty and umami flavour. It’s also a DOP cheese, which means it’s protected by law and can only be made in a specific region and according to traditional methods.

Recipe ingredients:

  • 3 russet potatoes, cut into wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 1 tablespoon chopped fresh rosemary

Method

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine the potato wedges, olive oil, salt, and pepper. Toss to coat.
  4. Spread the potato wedges in a single layer on the prepared baking sheet.
  5. Bake for 20 minutes, or until the potatoes are golden brown and tender.
  6. Sprinkle the Parmigiano Reggiano cheese and rosemary over the potato wedges.
  7. Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
  8. Serve immediately.

Tips

  • For extra crispy potato wedges, toss them with a little corn starch before baking.
  • If you don’t have fresh rosemary, you can use 1/2 teaspoon of dried rosemary instead.
  • To make this recipe ahead of time, bake the potato wedges for 20 minutes as directed. Then, let them cool completely. Store the potato wedges in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, preheat your oven to 400 degrees F (200 degrees C) and bake the potato wedges for an additional 10-12 minutes, or until they are heated through and crispy.
  • Serve these potato wedges with your favourite dipping sauce, such as ranch dressing, blue cheese dressing, or ketchup.

Wine Pairing

The best wine pairing for the Parmigiano Reggiano and Rosemary Potato Wedges is a light- to medium-bodied red wine with high acidity. This will help to cut through the richness of the cheese and the earthiness of the rosemary. Some good options include:

  • Pinot Noir
  • Sangiovese
  • Barbera
  • Nebbiolo
  • Zinfandel

If you prefer white wine, you could try a Sauvignon Blanc or Riesling. Both wines have high acidity and minerality, which will complement the flavours.

These Parmigiano Reggiano and Rosemary Potato Wedges are delicious and a great way to celebrate National Parmigiano Reggiano Day. They are perfect for a snack, appetizer, or side dish. So, gather your ingredients and get baking!

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Creamy Fish Pie Recipe

Elsie_B
www.wineloversbox.co.uk – dinner recipes

Rich and creamy fish pie recipe, perfect for a family midweek meal. Opies Cocktail Gherkins add a distinct crunch whilst the salty, flavourful Capers are the perfect foil to the creamy fish.

  • Serves 4 
  • Preparation time:   20 minutes
  • Cooking time:         1 hour 20 minutes
  • Allergens:                Fish, Dairy, Seafood, Gluten,

Ingredients:

For the filling:

  • 2 tablespoon Opies capers, chopped
  • 10 Opies Cocktail Gherkins, chopped
  • 350g Haddock fillets
  • 400ml Milk
  • 1 Bay Leaf
  • 5 Black Peppercorns
  • 1 blade of Mace
  • 25g Butter
  • 75g Frozen Prawns
  • 75g Frozen Peas
  • 2 tablespoons Plain Flour
  • 2 tablespoons chopped Parsley
  • For the topping:
  • 900g floury Potatoes, peeled and chopped
  • 85g low-fat Soft Cheese
  • 4 tablespoons Milk
  • 55g Cheddar Cheese, grated

Method

  1. Heat the oven to 180°C.
  2. Cook the potatoes in boiling water for 20-25 minutes or until tender.
  3. Meanwhile, place the fish in a large saucepan with the milk, bay leaf, peppercorns and mace, bring to the boil. Cover and simmer gently for 10 minutes. 
  4. Remove the fish and set aside to cool.  Strain the milk into a jug, discarding the bay leaf, peppercorns and mace.
  5. Melt the butter in the saucepan, stir in the flour and continue cooking for 2-3 minutes over a medium heat.
  6. Gradually add the reserved milk, stirring to give a smooth sauce. Bring to the boil, reduce the heat and simmer, stirring often, for 10-12 minutes. Remove from the heat.
  7. Flake the fish into chunks, discarding any remaining bone and skin and add to the sauce.  Stir in the peas, prawns, capers, gherkins, parsley and lemon juice.  Season to taste and transfer to an ovenproof dish.
  8. Drain the potatoes, return them to the pan and mash thoroughly. Beat in the soft cheese and milk until light and fluffy.  Season to taste.
  9. Top the dish with the mashed potato and sprinkle with grated cheese.
  10. Bake for 25 minutes until golden. Serve with a watercress salad.

Tip: Substitute the haddock for your preferred fish or cheaper cuts like Pollock.

Enjoy with Chardonnay or Chenin Blanc.

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Courgette, spinach & ricotta lasagne recipe

Elsie_B

A delicious lasagne recipe that’s comforting in winter and perfect for veganuary.

www.wineloversbox.co.uk – winter recipes

Preparation time:30 minutes
Cooking time:60 minutes
Total time: 1 hour 30 minutes

Serves: 6 – 8
Calories: 452

Ingredients

55g butter
40g plain flour
750ml semi-skimmed milk
2 x 260g bag essential Waitrose spinach, washed
1 tbsp chopped fresh oregano
½ tsp grated nutmeg
250g essential Waitrose Ricotta Cheese
1 tbsp olive oil
4 medium courgettes, coarsely grated
2 cloves garlic, finely chopped
25g pack fresh basil, chopped
50g pecorino cheese, freshly grated
300g pack fresh lasagne sheets
50g toasted pine nuts

Method

  • Preheat the oven to 200ºC, gas mark 6. Melt 40g butter in a medium pan, add the flour and cook for a minute, then whisk in the milk. Bring to the boil stirring, and simmer for 5 minutes, stirring, to give a thin white sauce. Season well.
  • Heat the remaining butter in a pan, add the spinach and toss it in the melted butter. Cover the pan and cook until wilted. Boil the spinach quickly to reduce any liquid. Season and add the oregano and nutmeg. Cool and stir in the ricotta.
  • Heat the olive oil in a non-stick frying pan, add the grated courgettes and cook for 5 minutes until golden. Add the garlic and cook for a minute then season well. Stir in the basil and half the pecorino. Season to taste.
  • Layer up the ingredients in a buttered ovenproof dish starting with a layer of white sauce then lasagne then spinach and courgette then pine nuts. Continue until all the ingredients are used up finishing with white sauce. Sprinkle with the remaining pecorino and bake for about 40 to 45 minutes until golden and bubbling. Serve on warmed plates with a tomato and onion salad.

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