Bolognese Fondue with Garlic Butter Toasts


bol 21/11/2017

OMG! This is amazing. It’s like the easiest lasagne ever but no need to stand there layering stuff up. Instead you dunk garlicky buttery crisp bread into oozy cheese sauce and rich bolognese. A word of caution though, let it stand for 10-15 minutes once removed from the oven or prepare for a scalded mouth for the next 2 days. I learned the hard way.

Serves 4


For the garlic butter toasts:

  • 4 slices white bread
  • 1 Tbsp butter
  • 3 garlic cloves, grated
  • Parsley or oregano, chopped
    For the fondue:
  • 100g gruyere, grated
  • 3 tsp corn flour
  • 1 cup white wine
  • A splash of milk
  • Salt & Pepper
  • 25g parmesan, grated
    For the Bolognese:
  • 1 Tbsp oil
  • 1 onion
  • 1 carrot, finely diced
  • 1 red bell pepper
  • 2 garlic cloves, grated
  • 250g beef mince
  • 1tsp each oregano, thyme, chopped
  • 1 Tbsp tomato puree
  • 400g can chopped tomatoes
  • Salt & Pepper
  • Chopped parsley


  1. Preheat oven to 180ºC.
  2. Roll slices of bread flat with a rolling pin. Add the crushed garlic and herbs to the butter and melt in the microwave for 10 seconds. Brush the bread with garlic butter on both sides.  Cut into four triangles, corner to corner.
  3. Place flat on a baking sheet and bake for 20 minutes flipping half way through until golden brown and crisp.
  4. To make the Bolognese, add the oil to a pan over a high heat and brown the beef mince. Add the onion, carrot and peppers, reduce the heat to medium and continue to brown gently for 5 minutes. Add the garlic and continue to cook for a further 2 minutes.
  5. Add the herbs, seasoning and tomato puree. Stir to combine.
  6. Add the chopped tomatoes and a little water then let the Bolognese simmer over a low heat for 20-30 minutes. Set aside.
  7. Mix together the cheese and toss in the cornflour.
  8. Heat the wine in a large saucepan over medium heat. Whisk in the cheese mixture a handful at a time until you have a thick smooth sauce.
  9. Pour in some milk and allow the mixture to bubble and thicken.
  10. Spread Bolognese on the bottom of a dish.  Pour fondue mixture over top and grate parmesan to cover.  Bake in the oven for 25 to 30 minutes until bubbling.
  11. Top with chopped parsley.
  12. Dip toasts in and enjoy!

Spinach & Ricotta Cannelloni


Screenshot_2016-06-25-13-51-45-1[1] 25/06/2016

Here is a beautiful recipe for a homely, comforting dinner. It is a little hands on and requires a bit of effort and time in the kitchen but that is half of the fun and the resulting meal is satisfying and flavourful. If you are pushed for time or don’t have the patience then you can cut corners such as using ready made lasagne sheets or cannelloni tubes and buying ready made pasta sauce but you WILL be able to tell the difference.

The pasta in my recipe is so easy to make and the touch of wholemeal flour in the recipe not only adds texture and flavour but fibre too.

Serves 2


  • 200g ricotta
  • 300g fresh spinach
  • 2 garlic cloves, grated
  • Nutmeg
  • Salt and freshly ground black pepper
  • 500ml passata
  • 1 Tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, grated
  • Fresh basil, a handful, roughly chopped
  • Salt and freshly ground black pepper
  • A pinch of sugar

For the wholemeal cannelloni:

  • 50g wholemeal flour
  • 50g plain flour
  • 1 large egg
  • Pinch of salt
  • A dash of water, optional

For the béchamel sauce:

  • A knob of butter
  • 2 tsp plain flour
  • Semi skimmed milk
  • Salt and ground white pepper
  • Nutmeg, finely grated
  • Parmesan, finely grated, for topping


For the spinach and ricotta filling:

  1. Bring a saucepan with 1cm of water to the boil. Add the fresh spinach and wilt it for 30 seconds. Drain all the water and, using a pair of rubber gloves, squeeze the excess water from the spinach.
  2. Roughly chop the spinach and add it to a mixing bowl along with the ricotta, garlic, seasoning and nutmeg. Set aside in the fridge.

For the tomato sauce:

  1. Heat the olive oil in a frying pan over a medium heat. Gently sweat the onions for 8-10 minutes until soft and lightly golden. Add the garlic and stir for another minute.
  2. Add the passata, sugar and seasoning and leave to simmer gently for 20-30 minutes. Stir occasionally then add the basil before removing from the heat.
  3. Place half of the sauce in the base of a loaf tin or ovenproof dish and set the other half aside.

For the wholemeal cannelloni:

  1. Place the flours and salt into a mixing bowl. Add in the egg and combine with a fork until a dough is formed. You may need a little added water to help combine the dough.
  2. Tip the dough onto a lightly floured surface and knead for a few minutes. Wrap in cling-film and leave to rest for 30 minutes.
  3. When ready, roll the dough into one long sheet. You can do this with a pasta machine if you have one but a rolling pin and good old fashioned elbow grease is just as good if you don’t. Roll the dough as thinly as you can.

For the béchamel:

  1. Heat the butter in a milk pan. Add the flour and whisk to combine. Cook the flour out over a low-medium heat for a couple of minutes then, away from the heat, add a splash of milk and whisk constantly until thickening. This will happen very quickly. Keep adding small amounts of milk and whisking to incorporate. Keep adding milk until you have a saucy consistency and place back over the gentle heat.
  2. Add the nutmeg and seasoning and keep stirring on the heat until the correct thickness is achieved.

To assemble:

  1. Cut the long sheet of pasta into 8-10 rectangles and fill each with a good dollop of the spinach, ricotta filling. Roll up the rectangles to encase the filling in a cylinder and place each cylinder on top of the tomato sauce in your loaf tin.
  2. Top with the remaining tomato sauce then drizzle the béchamel sauce over the top.
  3. Top with plenty of grated parmesan and bake in an oven preheated to 180C for 30 minutes or until golden and bubbling.

Screenshot_2016-06-25-13-55-24-1[1] Screenshot_2016-06-25-13-53-21-1[1]



IMG_20141210_183439[1] 10/12/2014

This is a classic recipe for lasagne. No fancy adages or variations but a hearty, warming and delicious crowd pleaser.

This lasagne is a big one. It serves eight so you’ll need a big oven dish or you could divide it into smaller dishes and freeze what you don’t want for another night. If cooking from frozen, cook at 180C for 90-120 minutes, depending on the size of your dish, until the lasagne is piping hot, brown and bubbling.


For the meat sauce:

  • 3 tbsp olive oil
  • 2 celery sticks, finely chopped
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 3 garlic cloves, crushed
  • 140g pancetta
  • 500g pack beef mince (I used extra lean)
  • 500g pack pork mince or British veal mince
  • 2 x 500g cartons passata
  • 2 bay leaves
  • 1 rosemary sprig
  • 2 thyme sprigs
  • 2 tsp dried oregano
  • 2 beef stock cubes
  • 500ml red wine
  • Salt and pepper
  • about 400g dried pasta sheets
  • 50g parmesan, finely grated

For the béchamel sauce:

  • 2 Litres full fat UHT milk
  • 1 onion, thickly sliced
  • 3 bay leaves
  • 3 cloves
  • 75g butter
  • 75g plain flour
  • good grating of nutmeg


  1. First infuse the milk for the béchamel sauce. Put the milk, onion, bay and cloves into a large saucepan and bring very gently just up to the boil. Turn off the heat and set aside for 1 hr to infuse.
  2. For the meat sauce, put the oil, celery, onion, carrot, garlic and pancetta in another large saucepan. Gently cook together until the vegetables are soft but not coloured. Remove the vegetables to a large bowl and brown the mince in batches in the same pan. Set each batch aside with the vegetables as you go. Tip all the vegetables and mince back into the pan and add the passata. Using a wooden spoon, stir together well then stir in all the herbs, the stock cubes and wine and bring to a simmer. Gently simmer uncovered for 1 hour, stirring occasionally to stop the bottom catching. Cook until the meat is tender and saucy. Taste and season with salt and fresh ground black pepper.
  3. To finish the béchamel, strain the milk through a fine sieve into a large jug. Melt the butter in the same pan then, using a whisk, mix in the flour and cook for 2 minutes. Stir in the strained milk, a little at a time – the mix will thicken at first to a doughy paste, but keep going, adding milk gradually to avoid lumps. When all the milk is added, bring to a gentle simmer, whisking constantly. Gently bubble for a few minutes until thickened. Season with salt, white pepper and nutmeg.
  4. Heat oven to 180C. Spread a spoonful of the meat sauce over the base of a roughly 3.5 litre baking dish or do as I did and make two dishes for four people and store one in the freezer after assembly. Cover with a single layer of pasta sheets, snapping them to fit if needed, then top with a quarter of the béchamel. Spoon over a third of the meat sauce and scatter over a little Parmesan. Repeat the layers – pasta, béchamel, meat and Parmesan – two more times to use all the meat sauce. Add a final layer of pasta, the last of the béchamel and remaining Parmesan. Sit the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top.

IMG_20141210_174532[1] IMG_20141210_174612[1]

Remove the lasagne from the oven and allow it to sit for 10-15 minutes to firm up a little. This makes it much easier to dish up and you won’t burn the roof of your mouth off. Serve this with a light side salad. I used spinach and tomato. And of course, no lasagne is ever really complete without a chunk of garlic bread and a cheeky glass of red wine!