Spinach polpette

Start by defrosting the spinach. Ideally you would remember to leave the bag in the fridge the night before. If not, you may need to leave the bag in warm water to start it thawing. Drain the spinach and once it has thawed out just mix it with the ricotta, parsley, a scrape of nutmeg, half the garlic, the Parmesan and beaten egg. Mix really well. Season generously and chill until ready to bake.

Make the sauce by heating most of the olive oil and all of the onion together, adding the other half of the garlic and slowly sweating, not colouring, for a few minutes. Season really well and add the tomatoes and herbs. Gently simmer until the sauce has thickened up a bit and you’re really happy with the flavour. The pinch of sugar or squeeze of syrup really helps the tomato sauce shine.

Grab a suitable gratin dish and with the last glug of olive oil, grease it up. Shape little mounds of the spinach mixture and blob in the dish on top of the oil. Then spoon over the tomato sauce and bake for about 30 minutes at 180 degrees/gas 4. Sprinkle with extra Parmesan and serve with salad and nice bread to mop up anything left on your plate.