New Classics - Marcus Wareing

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of one of the gyoza wrappers with a little water. Place a scant tablespoon of the mushroom filling in the centre and place another gyoza wrapper on top. Press the edges to seal, making sure you remove any air trapped inside. Continue with the remaining wrappers and filling until you have 12 ravioli. Arrange them in a single layer in a steamer set over a pan of boiling water (you may need to steam them in batches, keeping the cooked dumplings hot while you cook the rest). Steam for 5–7 minutes.

      For the spring onions, heat a griddle pan until smoking. Drizzle the trimmed onions with the olive oil, season and grill until just blackened.

      Serve 3 ravioli per portion, with the shallot sauce and grilled spring onions.

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      This is the perfect dish for an impressive but light summer lunch, when tomatoes are at their finest and the rosé is flowing. Filo pastry is a versatile product to always have in the fridge, given it can be used for sweet and savoury dishes and is rather quick to cook. It’s dairy-free and egg-free, too.

      Makes: 4 tarts

      Preparation time: 25 minutes

      Cooking time: 20 minutes, plus cooling

      6 sheets filo pastry

      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.

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      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

      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

      40g pine nuts

      1 bunch of basil, leaves only

      30g grated Parmesan cheese

      2 garlic cloves, crushed

      100ml olive oil

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

      To make the tomato sauce, heat the oil in a saucepan over medium heat and add the onion and garlic. Cook for 10 minutes until soft and golden, stirring frequently. Add the remaining sauce ingredients, season with sea salt and pepper and bring to a simmer. Cook over medium heat for 30 minutes, stirring occasionally. Transfer to a blender or use a stick blender to blitz the sauce to a smooth consistency, then leave to cool.

      While the tomato sauce is cooking, make the white sauce. Put the milk in a small saucepan, stud the onion with the cloves and add it to the milk along with the bay leaf. Gently bring to the boil over low heat. Remove from the heat and leave to infuse for a few minutes before removing the bay leaf and onion.

      Melt the butter in a saucepan over low heat and add the flour and a pinch each of sea salt and pepper. Cook for about 1 minute to get rid of the floury taste, but avoid letting it brown. Add a ladle of the warm milk and stir to combine. Continue adding the milk, a little at a time, until it’s all incorporated. Bring to the boil then simmer gently for a few minutes, until you have a thick pouring sauce. Keep warm, over very low heat or off the heat covered with a lid, while you prepare the rest of the ingredients for the cannelloni.

      Bring a large pan of salted water to the boil and blanch the spinach for l minute. Refresh under cold running water and drain well. Squeeze out the excess moisture from the leaves and roughly chop.

      Mix the ricotta with the Cheddar cheese and grated nutmeg in a bowl and season to taste with sea salt and pepper. Add the spinach and mix well.

      To make the basil pesto, put the pine nuts on

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