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Tortellini mac ’n’ cheese with sprout slaw
Fruit and vegetables
150g/5½oz
spinach
, cooked in salted water and chopped
1
thyme
sprig, leaves picked
1 handful
basil
500g/1lb 2oz
Brussels sprouts
, finely sliced
10g/⅓oz
basil
leaves
2
garlic
cloves, finely chopped
Tins, packets and jars
50g/1¾oz
plain flour
1 tsp
wholegrain mustard
2 tsp
Dijon mustard
Cooking ingredients
200g/7oz
00 flour
, plus extra for kneading and rolling
1 pinch
nutmeg
75g/2¾oz
pine nuts
, toasted
2 tbsp
white wine vinegar
6 tbsp extra virgin
olive oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
2 large free-range
eggs
150g/5½oz
ricotta
50g/1¾oz
Parmesan
, grated
250g/9oz spinach and ricotta
tortellini
, shop-bought or homemade
600ml/20fl oz
milk
75g/2¾oz
butter
, plus extra for greasing
100g/3½oz
cheddar
100g/3½oz
Comté
50g/1¾oz
Parmesan
50g/1¾oz
Parmesan
Meat, fish and poultry
2 streaky
bacon
rashers, grilled until crisp
Back to recipe
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