spinach + ricotta cannelloni

Serves 4-6

Poppy cooks...

1. Place
   360-400g spinach and
   olive oil in a large pot with the lid on over low heat, stirring occasionally until spinach has cooked down. Set aside in a bowl to cool.
   
   
2. Place
   onion, diced in same pot with
   olive oil until onion softens.
   
   
3. Add
   2x 400g tins of diced tomatoes,
   2 cloves garlic, minced,
   bay leaf,
   15g basil and
   zest of 1/2 lemon and bring to a simmer for about 20 minutes.
   
   
4. Squeeze liquid out of spinach, chop, then return to liquid in bowl. Add
   egg, beaten,
   2 teaspoons parmesan cheese, grated,
   250g ricotta.
   
   
5. Preheat oven to 180ºC.
   
   
6. Place
   250g gluten-free cannelloni (approximately 18 tubes) in an oven proof dish and then fill the tubes with the spinach mixture.
   
   
7. Cover the cannelloni with the tomato sauce mixture and slice
   250g mozzarella balls and place on top.
   
   
8. Place in the oven for 40 minutes.

lentil ragu with cauliflower mash

Serves 4

Poppy cooks...

1. The day before you make this dish, soak
   1/2 cup puy lentils in
   filtered water.
   
   
2. Add to a pan
   onion, finely diced,
   carrot, finely diced,
   celery stick, finely diced,
   2 garlic cloves, minced,
   2 sprigs thyme,
   sprig rosemary,
   bay leaf with
   olive oil on medium heat.
   
   
3. Once the onion is translucent, add drained lentils and
   3 tablespoons tomato paste, cooking for 10 minutes.
   
   
4. Add
   tin crushed tomato,
   1.5 cups filtered water,
   1/2 teaspoon celtic sea salt,
   cracked black pepper, to taste,
   1/4 teaspoon nutmeg,
   pinch of cinnamon, turning heat down and simmering (if ragu looks dry, add more filtered water at any point).
   
   
5. In a large pot, saute
   2 garlic cloves, sliced in
   3 tablespoons olive oil and
   sprig thyme.
   
   
6. Add
   cauliflower, cut into small florets coating in oil for 5 minutes then add
   1/2 cup filtered water and put a lid on pot until cauliflower is soft (add more filtered water if needed at any point).
   
   
7. Add
   1 teaspoon balsamic vinegar to ragu and stir.
   
   
8. Put cauliflower in thermomix with
   1/2 teaspoon celtic sea salt and blend on speed 5, scraping bowl down and mixing as necessary to get an even consistency.
   
   
9. Serve
   handful rocket onto each plate, cauliflower mash next to that, then spoon ragu on top, and finish with
   flax seed oil, drizzled and
   cracked black pepper.

beef sausage cassoulet

Serves 4

Ingredients

packet of Peppercorn Food Company Extra Lean Beef Sausages

onion, diced

2 garlic cloves, crushed

2 potatoes, diced

410g tin of crushed tomatoes

1 tablespoon organic tomato paste

500ml organic chicken stock

400g tin of cannellini beans

1/2 bunch thyme sprigs

2 bay leaves

Fresh thyme

Method

1. Cook sausages and set aside
2. In a large pot, saute onion and garlic
3. Add potatoes, tomatoes, tomato paste, stock, cannellini beans, thyme and bay leaves. Cover with a lid and bring to the boil then reduce to a simmer for 30 minutes
4. Remove lid, add sausages and simmer for a further 30 minutes until the potatoes are tender and the sauce is reduced

Notes
Depending on the type of sausages you use, season with celtic sea salt and pepper to taste before serving.

cauliflower paella

Serves 4

Ingredients

onion, diced

red capsicum, diced

3 celery stalks, chopped

1/2 cauliflower, diced in food processor

3 garlic cloves, crushed

3 teaspoons smoked paprika

1/4 teaspoon turmeric

1/8 teaspoon cayenne pepper

3/4 cup hot filtered water

1/2 teaspoon celtic sea salt

bay leaf

cracked black pepper

1/2 cup artichokes, diced

400g tin diced tomato

1/4 cup olives, sliced

juice of 1 lime

parsley, for garnish

Method

1. Saute onion in olive oil
2. Add capsicum and celery until softened
3. Add cauliflower and stir for 3 minutes
4. Add garlic, paprika, turmeric, cayenne pepper, water, bay leaf, salt, pepper, artichokes, tomato and olives
5. Bring to the boil, and reduce to a simmer until most of the liquid is absorbed
6. Serve with lime and parsley

Notes
A paella without rice?! Who knew cauliflower was such a great rice substitute. This vegetable-packed meal tastes even better the next day! I love to heat it up in the oven to caramelise it further until the top is slightly crunchy.

sausage, vegetable + bean stew

Serves 4

Poppy cooks...

1. Cook
   1 packet of sausages and set aside.
   
   
   
2. In a large pot, saute
   1 onion, diced in
   olive oil.
   
   
   
3. Add
   300g carrots, cut into bite sized pieces,
   300g potatoes, cut into bit sized pieces,
   1 tablespoon garlic, sliced,
   1 teaspoon cumin,
   1 400g tin of cannellini beans,
   500ml chicken stock,
   1 cup water and
   1 bay leaf; and bring to the boil.
   
   
   
4. Reduce to a simmer; then add
   2 cups pumpkin, cut into bite sized pieces,
   2 tablespoons parsley, chopped and sliced sausages.
   
   
   
5. Cook until vegetables are tender and season with
   black pepper.
   
   
   
6. Remove bay leaf before serving and garnish with extra parsley.

Notes
If you have a large dutch oven, you can cook the sausages in it and use it for the remainder of the recipe, which will incorporate the flavours from the cooked sausages into the dish. It also makes this a one-pot-wonder!