Instead of notoriously hard-to-fill cannelloni tubes, we've filled and rolled fresh lasagna sheets to make preparation easy.
The last of summer's bounty, sun-ripened tomatoes are absolutely divine. With options for vegetarians and meat-eaters alike, this recipe is a surefire crowd-pleaser.
South American cuisine is famous for its grilled meat and herbaceous sauces. Here, a spicy buttermilk chimichurri marinade ensures that the chicken is moist and flavourful, while piquant onion slaw tempers the richness of the dish. To up the slaw's heat, replace the sweet red pepper with a thinly sliced jalapeño pepper.
This white lasagna dish, made with bechamel instead of tomato sauce, makes a satisfying gift to a friend in need. Look for packages of mixed mushrooms (shiitake, oyster and cremini) or buy a selection of each.
From the Hotel Grande Bretagne in Athens comes this definitive casserole featuring eggplant and potatoes. The cheese of choice is kefalograviera (or graviera) made from a mixture of cow, goat and sheep's milk. A good substitute is Gruyere.
Lasagna is the go-to meal that feeds a crowd and leaves everyone asking for seconds. We have many different lasagnas in our repertoire, but this one is classic in its simplicity.
These savoury little quiche-like morsels freeze for up to two weeks and reheat exceptionally well.
A slice of this cool vegetarian terrine is heavenly on a warm evening. With layers of eggplant, zucchini, red pepper and goat cheese, this dish is easy to make and very impressive. You can use two different coloured sweet peppers for a really dazzling presentation.
Stuffing a roast makes the meat flavourful, juicy and a guaranteed showstopper. Substitute mozzarella or Fontina cheese for Gouda if you wish.
Although they take a bit of time to prepare, meat pies are really time-savers when they're on hand in the freezer for busy nights. We use standard-size tart pans, so the servings are large enough that half a pie may be enough for small appetites. Serve with baby carrots and a tossed salad.
