Spinach and ricotta pancakes with spicy red pepper sauce

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Put a colander in the sink, then tip in the spinach and pour over boiling water to wilt. Allow to cool, then squeeze out as much liquid as possible and transfer to a medium bowl.
2. Heat the olive oil in a frying pan, then cook the onion until soft. Add the garlic and cook for 30 seconds.
3. Mix the ricotta with the cooled spinach, then beat in the double cream and egg yolk. Season, then add a good grating of nutmeg and lemon juice.
4. Divide the filling among the pancakes, then roll each one and place in an ovenproof dish.
5. Whizz the red peppers with the vegetable stock and chilli, then season. Pour the sauce over the pancakes and sprinkle with the gruyère. Cook for 20 minutes, then serve.