Spinach and ricotta rolls

Method

1. For the ketchup, weigh the diced pear and add enough autumn fruit to make the weight up to 500g. Put the fruit in the non-reactive pan with the orange zest and bring to the boil over a low-medium heat. Simmer for 10-15 minutes or until soft and mushy. Cool for 15 minutes, then use a wooden spoon to push through a sieve set over a bowl (you should have about 200g strained juice – discard the pulp).
2. Return the juice to the pan. Add the vinegar, sugar, salt, mixed spice and some black pepper. Stir over a medium heat until the sugar dissolves, then bring to the boil. Reduce the heat and simmer for 15-20 minutes until thickened – a spoon drawn across the bottom of the pan should leave a clear path for a few seconds. Pour into a clean jar and set aside to cool (see Know How).
3. For the rolls, heat the oil in a small frying pan and fry the garlic for 2 minutes. Set aside to cool. Put in a food processor with the spinach, ricotta, grated cheese, breadcrumbs, herbs and some salt and pepper. Pulse until blended but still with texture.
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5. Unroll the pastry sheet and cut in half lengthways to give you 2 long rectangles.
6. Lay one rectangle horizontally in front of you and spoon half the filling along the nearest side, about 1cm in from the edge. Brush the opposite pastry edge with a little beaten egg, then carefully roll the pastry and filling away from you to form a long cylinder, pressing the pastry together to seal. Repeat with the second rectangle and filling.
7. Heat the oven to 180ºC fan/gas 6. Transfer the rolls to the prepared baking tray, seam-side down. Brush with egg and top with sesame seeds, then chill for 20 minutes. Cut each roll into 4 pieces, transfer to the oven and bake for 25 minutes until puffed and golden. Remove from the oven, cool slightly and serve warm with the fruit ketchup.