Jamaican Oxtail Stew

This is a mouth watering dish , the oxtail is so soft and tender in a flavourful gravy. It’s fall of the bone tender goodness. Perfect to warm you on a cold winters day. It’s soul satisfying. 

This is a one pot dish that can be cooked in a pressure cooker /ninja/slow cooker.

Ingredients:

1 kg oxtail ( ask your butcher to cut into small pieces)

1 large onion chopped

2-3 spring onions chopped

2-3 garlic cloves chopped finely

1/2 tsp crushed black pepper

Handful of Thyme leaves 

1 stock cube

2 tbsp Worcestershire sauce

2 tbsp dark soy sauce

6-8 allspice berries

2 tbsp tomato puree

1 whole scotch bonnet chopped finely

1 tbsp honey/ brown sugar- this is to cut the spice 

1 tin butter beans

1 chopped carrot

Salt for seasoning

Method:

1. Wash the oxtail well. I usually soak for a little while in water and dash for vinegar. Once throughly cleaned, rinse and keep aside.
2. Marinate the oxtail with the above ingredients besides the honey/sugar, butter beans, carrots & tomato puree. Leave overnight or for atleast 2 hours.
3. When ready to cook, remove the meat pieces and separate from the rest of the marinade. 
4. Add oil to a large pot and add the oxtail to brown. Once it has got a nice colour & char, remove and keep aside.
5. Add the marinade and water, scrape the bottom and make sure you get all the caramelised bits. 
6. Add the oxtail back in and pressure cook for 10 mins. Release the pressure once done and check, if it’s not tender, pressure cook for further 5 mins.
7. Add in the butter beans and carrots and let the sauce thicken. Check the spice level and add sugar/honey. Once the carrot is soft and gravy thickened. Take off the heat.
8. Enjoy with rice & peas and coleslaw. 

Afghani Egg Curry

 A simple twist to the standard egg curry.. perfect dish to go along with parathas

Ingredients 

8 eggs boiled and slit

2 onions chopped

3 green chillies

1/2 tsp whole cumin

1 inch cinnamon stick

1 cardamom pod

2 cloves

6 peppercorns

1/2 inch ginger 

2 cloves of garlic 

Handful of cashew nuts 

1/2 tsp turmeric

1/2 tsp red chilli powder

1/2 tsp pepper powder

2 tbsp beaten yoghurt 

1 tbsp kasoori methi

Salt for seasoning 

Method

1. In a kadai heat some ghee, add whole cumin and the whole spices. Once it starts to leave an aroma add the ginger & garlic. Fry for a minute and then add the onions and green chillies. Sauté until golden before adding the cashews. Take off the heat and blend to a smooth paste. When blending add 2 ice cubes as this will make it creamy.

2. In the same kadai, add some more ghee and the turmeric, red chilli powder and pepper powder, mix well. Fry the eggs in this mixture and keep aside.

3. Add the blended masala now to the kadai, check for seasoning. Add the yogurt and stir well. Once it starts to bubble add crushed kasoori methi. Stir and then add the eggs. Check for seasoning and serve with hot parathas. 

Spinach & Mushroom Lasagna

Easy quick family dinner.. the kids really enjoyed and perfect combo to get them eating their greens.. 

Ingredients:

10-12 lasagna sheets, cooked and kept aside

1 bottle tomato passata sauce 

1 cup grated mozzarella or cheddar whichever you prefer

1 small tub of mascarpone 

1 onion chopped finely

8-10 mushrooms chopped finely

1 1/2 cup chopped spinach 

3 cloves garlic, chopped finely

1/2 tsp chilli flakes

1 tsp dried oregano

1 tsp dried basil

1 egg

Salt & pepper for seasoning 

Method:

1. In a saucepan heat olive oil, add the chopped garlic, chilli flakes and sauté until it leaves an aroma.
2. Add in the onion, cook until golden.
3. Mix in the herbs and season with salt & pepper.
4. Stir in the mushrooms, cook for a few minutes and then add the chopped spinach.
5. Cook until mushrooms are done. Turn off the heat and stir in the mascarpone. Season. Let it cool.
6. Once cooled add the egg and mix well.
7. In an ovenproof dish, layer the lasagna sheet, add a few spoons of the spinach mix. Sprinkle a little bit of cheese.
8. Add another layer of lasagna sheets, now pour a few spoons of passata sauce. Then add a few more spoons of spinach sauce. Top with cheese. Keep alternating lasagna sheets, passata, spinach sauce and grated cheese. Ensure you have atleast 3 or 4 layers of lasagna sheets. End the top layer with passata sauce and grated cheese.
9. Pre heat oven , cook the lasagna for 20-30 mins on 200deg. Cover it with foil initially and then remove towards the end to melt the cheese on top layer and get it crispy golden.
10. Enjoy with salad or garlic bread. You can use mixed vegetables instead of spinach & mushrooms.

Ginger Garlic Pan Fried Salmon

 I love asian flavours so wanted to try mixing my favourite simple ingredients to create a delicious east recipe… the kids loved it and asked for seconds..

Ingredients

4 fillets of salmon

2 spring onions sliced

1/2 inch ginger thinly sliced

2 garlic pods thinly sliced

1 tbsp light soy sauce 

1/2 tsp white pepper 

2 tbsp Sesame oil

For the marinade

1 tbsp soy sauce
1/2 tsp red chilli flakes

1 tbsp ginger garlic paste

1 tbsp sesame oil 

1/2 tsp black pepper powder

Method:

1. Marinade the salmon and keep aside for atleast 30 mins.. the soy sauce should season the salmon but if needed add salt.

2. Heat sesame oil in a pan, once hot place the salmon skin down and fry till the skin in crisp. Turn lightly and cook salmon for 1 minute either side. Don’t overcook as salmon cooks quickly and if overcooked will start to flake. 

3. Remove the salmon. In the same pan add the chopped ginger garlic and toss. Add in the leftover marinade , stir in the white pepper and soy sauce. Taste and season if required. Turn heat off and mix in the spring onions. 

4. Pour the sauce over the salmon fillets. 

I served the salmon with egg noodles which were tossed on sesame oil and spring onions. I ask steamed pak Choi and tossed it in sesame oil, soy sauce and garlic powder.

Egg 65

 I keep seeing similar recipes on my insta feed so decided to try my version. It was tasty and definitely smelled and tasted like the non veg version.

Ingredients:

5 boiled eggs
1 tsp chopped ginger
1tsp chopped garlic 

1 green chilli chopped finely 

1/2 onion chopped finely

4-5 curry leaves chopped finely 

Handful freshly chopped coriander

1/2 tsp turmeric powder

1/2 tsp cumin powder

1/2 tsp jeera powder

1/2 tsp garam masala 

1/2 coarse pepper powder

2-3 tbsp gram flour/besan

For the sauce

1 onion chopped into thin slices

2 cloves chopped garlic 

2-3 green chillies slit

5-6 curry leaves

1/2 chilli powder

1-2 tbsp tomato ketchup 

Salt and pepper for seasoning

Method:

1. Remove the yolks from the boiled eggs and chop the white into tiny cubes. Discard the yolks as we won’t use them in this recipe. My kids enjoy eating these so no wastage :) 

2. Mix the whites in a bowl along with the main ingredients. It should turn into a nice batter consistency.

3. Heat oil in a kadai and fry the egg pakoras/fritters , you can use a spoon to dip the batter into the oil. Cook until golden brown. Keep aside.

4. In a wide wok, heat little oil and add the curry leaves onions, garlic and green chillies . Toss until it starts to give a lovely aroma. Add in the chilli powder and season well.

5. Add the egg fritters mix in tomato ketchup . Toss and sprinkle some freshly chopped coriander and  serve hot.

If you like it tangy sprinkle some lemon juice. This dish needs to be enjoyed whilst hot. 

Lemon & Garlic Chicken

This dish is full of flavour, it’s easy to prepare and perfect for midweek dinners.

Ingredients

6 chicken thighs 

Marinade

1 tbsp olive oil

1 tsp garlic powder

1 tsp coarse pepper powder

1 tsp paprika powder

1 egg

1 tsp mixed dried herbs

1/2 tsp lemon zest 

2-3 tbsp flour for coating 

Sauce

2 tbsp butter

2-3 garlic cloves grated

Juice of half a lemon

1 tsp fine pepper powder 

1/2 cup chicken broth

1 tbsp dried parsley 

Lemon slices

Salt for seasoning 

Method:

1. Marinate the chicken with marinade ingredients and keep for atleast 30 mins.

2. Heat a pan , add little olive oil. Coat the chicken with the flour and fry for few mins on low flame. We just need to fry for a minute on either side to seal the juices as we will cook the chicken in the oven. 

3. Place the chicken in an oven dish.

4. In the same pan, add butter once it melts add in the garlic, pepper, mix well. Pour in the lemon juice and broth and let it thicken. Mix in the parsley and take off the heat.

5. Spoon the sauce over the chicken pieces, place lemon slices and cook in pre heated oven for 30-40mins on 180deg or until chicken is cooked. Ensure half way through the cooking process you turn the chicken and drizzle the sauce over.

6. Serve with fresh salad and enjoy hot. 

Dahi Chicken

 I wanted to try something different for dinner today so tried this recipe as an alternative to our normal chicken curry. It was quick, easy and really delicious.. please do give it a try! 

Ingredients

1/2 kg chicken (I used boneless thighs but you can use any cut you prefer)
1 onion , thinly sliced (this is for the fried garnish)
3 onions diced finely

2 tomatoes diced finely

1/2 inch cinnamon stick

3-4 peppercorns

2 cloves

1 green chilli sliced 

1/2 tsp garlic powder

1/2 tsp ginger powder

1 tsp whole jeera

1 tsp turmeric powder

1 tbsp ghee

Freshly chopped coriander for garnish

Marinade

2-3 tbsp Greek yoghurt
1/2 tsp red chilli powder
1 tsp garam masala
1/2 tsp cumin powder
1/2 tsp jeera powder

1 tbsp ginger garlic paste
Salt for seasoning 

Method:

1. Marinate the chicken with the marinade ingredients and leave for 30 mins.

2. In a shallow wok/kadai, heat the ghee. Add the whole cumin, cinnamon, peppercorns and cloves. 

3. Once it starts to leave aroma, add the green chillies and diced onions. Sauté until golden brown.

4. Add the chopped tomatoes and cook on low flame until soft and oil starts to separate.

5. It should turn into a thick paste, add in turmeric powder , ginger, garlic powder and mix in the chicken.

6. Give it a stir and let it fry for a few mins.

7. Add water depending on how much gravy you want, let it simmer on a low heat. Cook until chicken is throughly cooked and the sauce thickens.

8. In a separate pan heat oil and fry the sliced onions until caramalised and brown. Be careful not to burn it. 

9. Once the chicken is cooked garnish with the fried onions and coriander. This dish can be eaten with chapatis or rice. 

Quick Chicken Cutlets made out of Christmas leftovers!!

 Christmas lunch as usual was heavy and I had some leftover roast chicken so decided to try this quick and easy recipe.. it turned out to be crunchy and delicious! 

Ingredients :

1 1/2 cup Leftover shredded roast chicken 
3-4 fresh curry leaves chopped finely 
1 onion chopped finely
1 green chilli finely chopped
1tbsp ginger garlic paste
1/2 tsp turmeric powder
1/2 tsp fennel seeds
1 tsp Garam masala

1/2 tsp pepper powder

1 tbsp lime juice

Freshly chopped coriander

Salt for seasoning 

1 slice of bread, made into small pieces

3 potatoes boiled and mashed

1 egg beaten

Breadcrumbs for coating 

Method:

1. In a pan, heat little oil, add the curry leaves, once it starts to give an aroma, add the chopped onions. Cook until lightly golden. 

2. Add in the ginger/garlic paste, chilli, turmeric, garam masala, fennel seeds, pepper powder, salt and mix. Stir in the chicken and mix until well coated with the masala. Sprinkle in the lime juice. Turn off the heat and mix in the chopped coriander. Check for seasoning.

3. Put the chicken mix into a bowl, add the bread and mashed potato and mix well. It should all come together as a ball. 

4. Oil the palm of your hands and take a little mix, roll into a ball. Lightly flatten into the desired shape. Dip it in the beaten egg and then coat with breadcrumbs. Continue with the rest of the mix. 

5. Lightly fry the cutlets in oil until golden brown. Serve with chutney or sauce. 

Forminhas - Goan Canapé Baskets

 Forminhas are one of my favourite Goan snacks.. I enjoyed eating this as a child. It’s served at weddings, family get togethers and functions. In Goa they are easily available at every bakery.. I normally used to get my stock from Goa but since the pandemic have not been able to get it lately. So I decided to give it a try… they turned out well and was nice to gets the kids involved.

Ingredients:

1 1/2 cups plain flour

3 tbsp butter, room temperature 

Warm water as required to knead the dough 

Filling:

1 potato, boiled and cubed

2 small carrots, boiled and cubed

Handful of green peas boiled

1-2 tbsp Mayonnaise 

1 tsp milk

Salt & Pepper for seasoning 

Method:

1. In a mixing bowl, mix the butter with the flour.

Using your fingers crumble the mixture for a few mins.

2. Add water and knead the dough.

3. Cover the dough with cling film and leave for 1/2hr.

4. Roll the dough thinly and using a circle cutter cut it into circles. Ensure the circle is slighty bigger than the mould.

5. Place each circle into the mould and then press lightly to form the shape. Stack 4 moulds and then place an empty one on the top. Tie it together with cooking string and keep aside. This ensure the shape remains intact when frying.

6. Heat oil, and deep fry the mould stack. Once the edges are golden brown remove and let it cool. Cut the thread and unmould. 

7. For the filling mix the ingredients and season with salt and pepper.

8. Fill each basket with the filling and serve.

Goan Cutlet Bread

This is one of our favourite all time family dinners… back home in Goa this is a famous street food dish which everyone loves. You can prepare it with beef, pork of chicken fillets. It’s simple easy and

Marinade

The marinade used is the traditional Goan green masala. Grind the ingredients below and store in jar. It’s a versatile marinade that can be used for other meat recipes/curries as well. 

1 1/2 cup fresh coriander

4 green chillies

8-10 garlic cloves

1/2 inch ginger 

1 cinnamon stick

6 peppercorns

4-5 cloves

1/2 tsp whole cumin seeds

1/2 tsp turmeric powder 

1 tbsp tamarind pulp 

1/2 tsp sugar

1/2 tsp salt

1/4 cup vinegar for grinding. Add it little at a time as you don’t want it too watery. 

Salad

Finely sliced cabbage

1 red onion thinly sliced 

1 tomato, sliced

1 green chilli, chopped finely

Handful of chopped coriander 

1 tbsp vinegar 

1/2 tsp sugar

Salt 

Mix all the ingredients and season well. You can use lemon juice instead of vinegar of you prefer. 

Other Ingredients 

500gms boneless chicken thigh fillets (beef or pork as alternative) 

Fine Semolina for coating 

Bread rolls

Method:

1. Place the chicken on clingfilm, so it’s covered on both top and bottom. Use a meat tenderiser and pound it until flat.

2. Use 2/3 tbsp of the marinade and marinate the meat. Keep aside for atleast 2/3 hours.

3. Heat oil in a shallow pan. Coat each fillet with semolina and fry for few minutes until cooked.

4. Cut the bread, add the golden crisp fillet, top with salad and enjoy! You can add ketchup if you prefer. 

Mushroom Pepper Fry

I wanted to try something new to entice the kids to eat mushrooms, so tried this recipe.., perfect and quick for a midweek dinner. It went down a treat with the family.

 

Ingredients;

250g chestnut mushrooms, sliced in quarters 

2 small red onions, finely chopped

2 garlic flakes chopped finely

1 green chilli, sliced thinly

4-6 curry leaves, finely chopped

1 tbsp soy sauce

1 tbsp red chilli paste

1 tbsp sweet chilli sauce

1 tsp white pepper. 

1 tbsp sesame oil

For the batter

4-6 tbsp flour

2 tbsp cornflour 

1 tsp garlic powder

1 tsp coarse pepper

Salt for seasoning

Method:

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1. Mix the batter ingredients with little water into a paste, ensure it’s not runny, it should be a smooth consistency that will coat the mushrooms. Mix the mushrooms and leave for 10-15 mins.

2. Heat oil and deep fry the mushrooms until crisp and golden. Keep aside.

3. In a wok, heat the sesame oil. Fry the garlic, curry leaves and chilli until it releases a nice aroma. Mix in the chopped onions and cook until translucent.

4. Add the soy sauce, chilli paste and sweet chilli sauce. Taste if it needs salt. Add a little water if sauce is too thick. 

5. Mix in the mushrooms , stir and then add the white pepper. Serve hot. 

Sorpotel.. traditional Goan pork dish

This is a traditional Goan dish that is always on the table for every special occasion. Traditionally it involves using internal organs of the pig like heart, liver and blood. As a child I used to detest the taste as it had the offal , but I have learnt now to enjoy it and prepare it without any organs and just use pork belly. My kids love this and even eat it for breakfast with a sunny side egg.

Ingredients:

1.5 kgs pork belly 

30 red Kashmiri chillies

1 cup Goan vinegar/apple cider vinegar

2 onions, chopped finely 

1.5 inch ginger

8 garlic cloves

1 tsp turmeric powder

1 tsp whole cumin

8 peppercorns

8 cloves

2-3 inch cinnamon stick 

Pea sized tamarind ball, soaked in water

2-3 small black jaggery cubes

1-2 green chillies slit 

1 tsp sugar

Salt for seasoning 

Method:

1. Always choose a nice cut of meat so there is a good balance of fat and meat. Cut the meat into chunks. In a pot add water and salt, cook the meat until tender. Remember to remove the sludge that floats on the top, discard this as we will use the liquid later. 
   
   
   
2. Once meat is cooked, remove and let it cool.
3. Cut the meat into small pieces. I always prefer the pieces to be small and even as that is how it is done traditionally. 
4. Heat a pan, fry the meat in batches. Do this on a low flame as it will pop. Once the meat has got a nice colour keep aside and fry the next batch. Do not over fry as we don’t want it to get hard.
5. Whilst the meat is cooling, grind the masala. In the mixer add red chillies, garlic, ginger, cumin, turmeric, peppercorns, cloves , cinnamon and vinegar, grind into a smooth paste. If it’s too thick add a little of the pork stock we had kept aside.
6. In a deep pot, sauté the onions in a little dash of oil. Once it turns golden, add the masala. Cool for a bit until it bubbles. 
7. Add the meat and stir. Mix in the tamarind pulp and check for seasoning. 
8. Depending on how thick it is add stock to get a nice gravy. Season , add sugar and jaggery. Let it boil.
9. If it needs more vinegar you can add according to taste. Add the slit green chilli and simmer on a low flame. 
10. Once the gravy has reached a nice consistency and meat is cooked remove it from the heat. 
11. Sorpotel is best eaten after a few days as it needs to mature and the flavour intensifies.
12. I keep it at room temperature and heat it every morning on low flame until it boils. I normally do this for 2 days. I check for seasoning as well if needed.
13. Once it’s matured for 2-3 days I make portions and freeze.
14. When I need to serve, I reheat it in a pot, add a slit green chilli as it adds an extra kick.
15. Sorpotel is enjoyed with sannas, bread or boiled rice.

Batata Sukhi Bhaji — Potato Bhaji

Was fancing the bhaji that you get back in the local Goan restaurants for breakfast so tried recreating it today. Was really easy to prepare and tasted delicious. 
 

Ingredients


1 tbsp ghee (Clarified butter)
3 potatoes, cut into small cubes and par-boiled
1 green chilli, thinly sliced 
3-4 flakes of garlic, finely chopped
1/4 inch ginger, finely chopped
1-2 onions, finely chopped 
1 tsp mustard seeds
1/2 tsp whole cumin

1/2 tsp cumin powder

1/2 tsp coriander powder 
1 tsp turmeric powder

1/2 tsp whole coriander, crushed

Pinch of asafoetida 
6-8 curry leaves
5-6 tbsp freshly chopped coriander
Salt for seasoning




Method:


1. In a saucepan, heat the ghee. Add the mustard & cumin seeds , once it starts to splutter, add the curry leaves, chillies, garlic and ginger. After a minute add the chopped onions, saute until translucent.


2. Add the crushed coriander,asafoetida , turmeric, coriander and cumin powder, stir and mix well. Add in a little water and bring to a boil. 


3. Add the potatoes and stir until well coated with the masala. Season with salt. Add water (depending on how thick you want the gravy). Cook until potatoes are very tender and the gravy is thickened.

4. Check for seasoning and garnish with chopped coriander. Serve with rice or chapattis.


Tips:


You can also add 1 tsp of kasoori methi , it give a nice flavour.

Goan Mackerel curry

Growing up fish curry was a staple every afternoon for lunch.. I was never a fan of eating the curry fish but loved the fried version. However growing up has changed my tastebuds and it’s now something I really enjoy. I was pleasantly surprised that my two daughters enjoy this very much and regularly ask me to cook this. The elder one enjoys eating rice curry with hand , just how we eat back home in Goa. 

Ingredients:

4 Mackerels , cut into 3 pieces  

8-10 dried Kashmiri red chillies

1 onions, thinly sliced

1/2 inch ginger

6-8 cloves of garlic

1 small coconut grated 

1 tbsp coriander seeds

4-6 peppercorns

1/2 tsp whole cumin seeds

1 tsp turmeric powder

3-4 Kokum rinds

6-8 curry leaves 

Tamarind (small ball sized soaked in water) 

1-2 green chilli, slit

Salt for seasoning

Method:

1.Season the mackerel with salt and keep aside.

2. In a blender, grind the rest of the ingredients (except the curry leaves & kokum), add little water if required. Grind until a smooth but thick consistency.

3. Pour this ground masala into a saucepan add curry leaves, sliced onion and kokum, simmer on slow fire. Bring it to a boil and then the fish and green chilli. Cook until fish is tender. Don’t over cook as fish will tend to fall apart. Season as required.

4. Serve with boiled rice,vegetables and papad. 

Tips:

You can use raw mango slices instead of tamarind pulp/ kokum. 

Also instead of fresh coconut you can use tinned coconut milk. 

Pasta Alla Norma (Aubergine Pasta)

I was looking for a meat free pasta recipe and came across this Sicilian Recipe which combines aubergine and tomatoes to create a lovely pasta dish.

 As this was a midweek meal and I wanted to use what I had in my food cupboard I improvised a bit.. it turned out really delicious and the kids even asked for seconds. So this is another great meat free dish to get them eating their vegetables.  To keep it exciting for the kids I used different shaped pasta. 

Ingredients: 

250 - 300g mixed pasta, boiled al dente

2 garlic pods chopped finely

1 shallot, chopped finely 

1 large aubergine, cut into thick strips or cubes

6-8 button mushrooms chopped

1 large vine tomato chopped

1 tbsp tomato purée 

Olive oil

1 tsp oregano

1 tsp basil

1 tsp chilli flakes

1 tsp garlic powder

Freshly crushed pepper & salt 

Method:

1. Mix the oregano, basil, chilli flakes and garlic powder with drizzle of olive oil and marinate the aubergine. Leave for 10 mins.
2. Heat a pan, drizzle little olive oil and fry the aubergine until lightly golden. Ensure it’s cooked and lightly caramelised. Season well. Keep aside.
3. Add some more olive oil to the pan, add chopped garlic and shallots. Fry until lightly golden. Mix in the mushrooms and cook until softened.
4. Add the chopped tomatoes and cook on low flame, once softened stir in the purée , season well. If it’s too thick add little water.
5. Mix in the fried aubergine. Give it a good stir and season. 
6. When ready to serve, mix the pasta and sauce. Garnish with freshly chopped basil and sprinkle some mozzarella or Parmesan depending on preference. 

Spinach, Mushroom & Ricotta Bake

My cousin Jeslyn, sent me a video clip of a similar Turkish recipe , I added a bit of Italian twist to it by adding herbs,  spices and ricotta to give it an edge... turned out really delicious and was kid friendly. My kids are normally not mushroom fans but love spinach so it was no surprise they wiped their plates clean and asked for more... do try this dish it’s one to add if your looking for comfy food that’s soul satisfying.

Ingredients:

For the filling: 

500g spinach

8-10 chestnut mushrooms sliced

4-5 potatoes

1 tbsp butter

1/4 cup milk (for mash) 

Olive oil

1-2 garlic pods chopped finely 

1 large onion, chopped finely

250g ricotta cheese

Red chilli flakes

Dried mixed herbs

Salt & Pepper for seasoning 

For the sauce:

1/2 cup plain flour

1 cup milk 

1 tbsp butter

1/2 tsp nutmeg 

For the topping

Grated mozzarella and grated cheddar

Method:

1. Boil potatoes, mash adding butter and 1/4 cup milk into a creamy thick mix. This will form the base of the dish. 
2. In a pan, heat 1 tbsp olive oil, add the garlic, once it starts to give an aroma add onions and cook until lightly golden.
3. Mix in the mushrooms, season with salt, pepper and dash of chilli flakes.
4. Once the mushrooms have softened add the spinach leaves and cook until wilted.
5. Stir in the ricotta and season. Take of the gas and cool.
6. In a saucepan, add 1 cup milk and butter . Sift in the flour and stir well so that it’s well combined and no lumps. If it’s too lumpy add a little milk. Add the nutmeg and freshly crushed pepper. Season with salt. Once it’s nicely thickened keep aside.
7. In a Pyrex dish, line it with little butter and then add the mash potato. Ensure it’s evenly spread and no lumps.
8. Too this with the filling and then sprinkle the grated cheeses. 
9. Pre heat oven and then cook this dish for 20 mins (200deg) or until cheese is nice and golden and you can hear the sizzle.
10. Sprinkle some dried parsley on top and serve hot with some garlic bread.. Enjoy! 

Tips:

You can substitute the ricotta with any soft cheese if you like.. something like Philadelphia cheese should work well too.