New Classics: Inspiring and delicious recipes to transform your home cooking

7 tbsp olive oil

1 tbsp black sesame seeds, plus extra to serve

4–8 Heritage tomatoes (depending on their size)

flat-leaf parsley, to serve

sea salt and freshly ground black pepper

FOR THE TOMATO SAUCE

75g semi-dried tomatoes

1 tsp tomato purée

4 tsp olive oil

1 tbsp chopped flat-leaf parsley

FOR THE TAHINI-MISO DRESSING

2 tbsp tahini

2 tbsp rice wine vinegar

1 tbsp white miso paste

2 tbsp olive oil

Preheat the oven to 200°C/180°C fan/gas 6.

Brush each layer of the filo with olive oil and layer one on top of the other. Brush the top with more oil (you’ll use about 5 tablespoons oil in total) and sprinkle it with the sesame seeds. Trim the edges then cut the layered filo stack into eight 8 × 12cm rectangles. Place them between two sheets of baking parchment then put on a baking sheet, with another baking sheet on top to keep the filo flat. Bake for 6–8 minutes, then remove the top baking sheet and the top sheet of baking parchment and bake for a further 8–10 minutes, until golden. Remove from the oven and leave to cool on a wire rack to crisp up.

To make the tomato sauce, blitz the semi-dried tomatoes in a blender or food processor with the tomato purée, olive oil and parsley. Taste and adjust seasoning if necessary.

To make the tahini-miso dressing, whisk the tahini, rice wine vinegar, miso paste and olive oil together in a bowl. Add a few tablespoons of water if it is too thick – it needs to be drizzling consistency.

Slice the tomatoes and drizzle them with the remaining 2 tablespoons of olive oil. Season with sea salt and pepper.

To assemble the tarts, divide the semi-dried tomato mix evenly between the eight filo rectangles, spreading out evenly over the pastry. Top with the sliced tomatoes then drizzle with the tahini-miso dressing. Place one rectangle on top of another and garnish with black sesame seeds and parsley.

SPINACH, RICOTTA AND BASIL PESTO CANNELLONI (#ulink_975a136e-c1d3-520f-8b1d-1586c928a644)

Baked cannelloni is a great dish to make in advance, as it gets better when left in the fridge for a day or two. So it’s perfect for a make-ahead family meal on a weeknight, or a treat at the weekend. The trick to making cannelloni is to ensure there is enough liquid during cooking for the dried pasta to absorb, as well as to coat the pasta tubes for serving. Cottage cheese works as a great substitute for ricotta, too, and can add a little more texture to the overall dish.

Serves: 4–6

Preparation time: around 1 hour

Cooking time: 1 hour 30 minutes

500g baby spinach leaves

500g ricotta cheese, drained

200g grated Cheddar cheese

½ nutmeg, finely grated

250g dried cannelloni tubes

100g grated Gruyère cheese

sea salt and freshly ground black pepper

FOR THE TOMATO SAUCE

1 tbsp vegetable oil

1 onion, sliced

1 garlic clove, crushed

400g tomato passata or 1 × 400g tin chopped tomatoes

1 tbsp tomato purée

2 tbsp balsamic vinegar

2 tbsp Worcestershire sauce

50ml Vegetable Stock (#ulink_e16c5532-38d3-5c63-8f58-8cfb2a6016d4)

FOR THE WHITE SAUCE

600ml milk

1 small onion, peeled but left whole

10 cloves

1 bay leaf

50g butter

50g plain flour

FOR THE BASIL PESTO