Gnudi - Tuscan Spinach and Ricotta Dumplings

Although they may resemble gnocchi, these little dumplings are in fact quite different as they don't contain potatoes. This makes them light and delicious. Originally from Tuscany, they are basically the filling of classic ravioli but without the outer pasta layer hence the name Gnudi which in Tuscan dialect means 'nude'. You don't often find them in restaurants as they don't keep well once they're made but they're easy enough to prepare at home and well worth it. They just need delicate handling - they're so light they're practically little clouds.

The classic version contains only spinach but I like to add fresh parsley to the mixture as well, to give the flavour a bit of a lift. You could add other herbs too - I like the idea of fresh mint or maybe basil.

This post is making its way over to one of my favourite challenges, Herbs on Saturday, soon to become Cooking with Herbs and sporting a lovely new badge to boot! The challenge is created and hosted by Karen from the wonderful Lavender and Lovage.

I'm also sending it to Javelin Warrior's wonderful weekly challenge which encourages everyone to cook from scratch, Made with Love Mondays.

RECIPE - serves 4

450 g fresh spinach
50g fresh parsley, roughly chopped
500 g ricotta cheese
2 eggs, beaten
70 g flour
100 g Parmesan cheese, freshly grated
salt
nutmeg
pepper

6 sage leaves
50 g butter

Drain the ricotta of excess liquid by leaving in a colander for a few hours or overnight in the fridge. 

Wash the spinach, drain briefly and put in a saucepan just as it is to wilt, turning it over from time to time so that the leaves on top cook as well as the leaves on the bottom. Allow to cool slightly then chop roughly. 

Meanwhile, mix the ricotta cheese with the flour, eggs and parmesan, stir well and add a pinch of nutmeg,  and season well with salt and pepper. Stir and add the chopped spinach and fresh parsley. Mix everything together thoroughly. 

Bring a large pot of salted water to the boil. 

Shape the mixture into oval dumplings, slightly smaller than golf balls. Place gently into the boiling salted water. They are ready when they float to the surface, it usually only takes a few minutes. 

While the gnudi are cooking, melt the butter with the sage leaves. 

Remove the gnudi from the water with a slotted spoon, place in a serving dish and pour over the melted butter. Serve with more freshly grated Parmesan. 

Spaghetti ai Frutti di Mare - Seafood Spaghetti

Pasta and seafood is one of the great combinations. A particular favourite has to be spaghetti with clams and/or mussels and a few cherry tomatoes. The drawback is that it takes time to clean those pesky molluscs what with removing their little beards, checking they're all ok, eliminating any residual sand... Frankly, it's not really how I want to spend my evenings after getting back from work. 

This then is what I turn to on those occasions when I'm completely out of time and inspiration, yet in need of real food with flavour. We call it a ragu di pesce but that isn't really accurate and makes it sound much grander than it really is - simply mixed seafood, chopped quite finely and sauteed with fresh tomatoes, a little garlic and white wine. I keep bags of the seafood mix (mussels, squid and prawns, all ready prepared) in the freezer, so that I can make this at short notice, after having picked up the fresh tomatoes and parsley on my way home. 

It goes without saying that parmesan is never served with any kind of fish. GL and I do however grind over vicious amounts of black pepper just before eating. 

This post is making its way over to one of my favourite challenges, Herbs on Saturday, created by Karen from the wonderful Lavender and Lovage and hosted this month by Anneli from Délicieux.

RECIPE - serves 3-4

350g spaghetti

350g ready prepared mixed seafood

1 clove garlic, crushed

1 tablespoon dry white wine

100g cherry tomatoes
a pinch of dried chilli flakes
extra virgin olive oil

a good handful of fresh parsley, roughly chopped

Cook the pasta according to instructions, making sure you've salted the water well - it really does make all the difference. 

While the pasta is cooking, finely chop the seafood and slice the tomatoes into quarters. Heat a few glugs of olive oil in a large frying pan and add the crushed garlic. After just a few seconds add the seafood, tomatoes, chilli and white wine. Cook for about 2 minutes over a medium heat - it really doesn't need any longer than this because the seafood is already cooked, it just needs to heat through. Add most of the parsley (keep a little back to sprinkle over just before serving), season with salt and pepper and give it all a good stir. 

When the pasta is al dente, drain well and mix with the seafood sauce. To serve, drizzle over a little olive oil, top with the rest of the parsley and some ground black pepper. 

Cod with Tomatoes, Olives and Capers - Merluzzo alla Livornese

While I think that traditional fish and chips has its place, I certainly don't think that deep-frying cod in this way shows off the firm, flaky texture to its best advantage. In this recipe for Livorno-style cod, the fish is simmered gently in white wine with fresh tomatoes, black olives and capers. The addition of garlic and oregano gives added depth of flavour. Like so many fish dishes, this is simple to prepare, healthy and full of flavour. The end result is a real taste of the Mediterranean with beautifully cooked cod, firm yet moist, and a wonderful, rich sauce from the wine, olive oil and herbs that develops while cooking. I tend to serve this with just a simple green salad and some crusty bread to mop up the delicious juices. 

This post is making its way over to one of my favourite challenges, Herbs on Saturday, created by Karen from the wonderful Lavender and Lovage.

I'm also sending it to Javelin Warrior's wonderful weekly challenge which encourages everyone to cook from scratch, Made with Love Mondays.

RECIPE - serves 2 

400-500g cod loin or fillet, as thick as possible

plain flour

2 teaspoons dried oregano 

1 clove garlic, crushed

1 onion

8 black olives, halved

1 tablespoon capers

250g cherry tomatoes, halved

2 tablespoons olive oil

250 ml dry white wine

1 teaspoon fresh oregano, roughly chopped

Finely chop the onion and sweat gently in a large frying pan (one with a lid) for about 7 minutes in a tablespoon of the olive oil until translucent but not coloured. 

While the onion is cooking, you can prepare the fish. Cut the cod so that you have about 4 smaller fillets. Sprinkle the dried oregano over the cod, pressing it in slightly. Repeat on the other side. Put some flour onto a plate, season with salt and pepper, then flour the cod on both sides, knocking off the excess. 

When the onion is soft, remove from the frying pan with a slotted spoon. Add a little more olive oil to the pan and turn up the heat to medium. Add the cod and brown on both sides until a nice, golden colour. 

Put the softened onion back in the pan with the cod and add the wine, olives, tomatoes and capers. Put the lid on and cook over a low-medium heat for about 20 minutes or until the cod is cooked but still moist.

Add the fresh oregano and season with salt and pepper to taste.

Serve with crusty bread. 

Courgette-topped Sea Bass

I sometimes get quite panicky about what I would say in one of those 'What's your favourite...?' kind of interviews. I mean, take films; easy, I think, my favourite film is The Philadelphia Story (Katharine Hepburn and Cary Grant). But then what about Mediterraneo? And Bullitt? To Kill a Mockingbird? Cinema Paradiso? I could go on.

I don't fare much better, in fact much worse, with books - how on earth can you narrow that one down? One Hundred Years of Solitude, Small Island, Il Gattopardo, Pride and Prejudice, Mapp and Lucia...the list really is endless...oh, and I've missed out Dickens and childhood favourites (Anne of Green Gables and Little Women of course). I think I could manage better if the interviewer asked me very specific questions: What was the best book you read in the first six months of 2012? Who is your favourite author of contemporary fiction? Which is your favourite town in Italy? (Major Pettigrew's Last Stand; Anne Tyler; Siena).

When the imaginary interview then moves onto the topic of food, well, all hell breaks loose. I would have absolutely no chance of answering a question such as 'What is your favourite dish?' I can't even pick a general food type, where do I start? Cheese, bread, cakes, chocolate...and what about the meaty delights of a perfectly roast chicken or a just seared sirloin? GL maintains that his all-time favourite dish is spaghetti with clams and fresh tomatoes but I see how his face lights up in front of a large hunk of roast meat, committed carnivore that he is.

I'll keep working on my answer to the favourite dish question. Maybe if I draw up a list of my top fifty dishes, I can then just jab one with a pin when the question is asked. One thing is certain - fish would feature heavily. I'll start the list with this courgette-topped sea bass. Prepared in minutes, it's flavoured with lemon zest, garlic and parsley under its crust of courgette and it's wonderful. One of my favourite dishes actually - did I happen to mention that?

This post is making its way over to one of my favourite challenges, Herbs on Saturday, created by Karen from the wonderful Lavender and Lovage and hosted this month by London Busy Body.



I'm also sending it to Javelin Warrior's wonderful weekly challenge which encourages everyone to cook from scratch, Made with Love Mondays.

RECIPE

4 sea bass fillets
1 courgette
zest of one lemon
1 clove garlic
handful fresh parsley, roughly chopped
salt and pepper
extra virgin olive oil

Pre-heat the oven to 180 °C .

Start by thinly slicing the garlic clove and courgette. You can do this by hand or, my preference, with a mandolin. Season the fish fillets with salt and pepper, drizzle with olive oil, sprinkle over the parsley and lemon zest and lay a few of the garlic slices on each fillet. Top the fillets with the courgette slices and drizzle again with olive oil.

Place the fillets on a lightly greased baking tray and put in the oven for about 15-20 minutes, depending on the thickness of the fish fillets. The courgette slices should be just turning golden brown and the fish still moist underneath. 

Pasta with swordfish, aubergine and mint

We have pasta most days. I know that may horrify the carb-avoiders among you but frankly, nothing can match it for taste, speed and ease of preparation and I get withdrawal symptoms if I go for more than a few days without. The best pasta dishes are almost always the simplest - think of pesto, made with basil, pine nuts and parmesan or a fresh tomato sauce, sauteed quickly with maybe a finely chopped shallot or two and served with nothing more than a few basil leaves and a drizzle of olive oil. 

One of my favourite combinations for pasta is fish with fresh herbs and vegetables and this swordfish recipe is one of the finest. It originates in Sicily where the use of mint in savoury dishes is quite widespread and it's a custom that I love. This dish is arguably best made in late summer when aubergines and tomatoes are at their peak but I tend to think of it as something I can (and indeed do) make all year round. It's a beautifully balanced dish of flavour and colour. Just please make sure that you use fresh mint - don't even contemplate using the dried stuff here.

I'm sending this to one of my favourite challenges, Herbs on Saturday, created and hosted by Karen from the consistently wonderful Lavender and Lovage although I apologise for not having foraged for the mint!

I'm also sending this over to Javelin Warrior's weekly challenge, Made with Love Mondays which encourages us all to cook from scratch.

RECIPE

350g penne or other short pasta

1 large aubergine 

olive oil

300g swordfish

1 garlic clove

160g cherry tomatoes, rouhgly chopped

a bunch of mint, chopped

salt and freshly ground pepper

Start by dicing the aubergines into 1cm cubes. Some people salt them before cooking to draw out excess moisture and bitterness but I don't bother - I've tried doing it and really I don't think that it makes a difference.

Pour some olive oil into a large frying pan, about 1-2 cm,  and when it's hot, fry the aubergine cubes until golden brown. Remove using a slotted spoon and place on a paper towel to absorb the excess oil. You may need to do this in two batches. Season with salt and add half of the chopped mint.

Discard the oil and give the pan a quick wipe. Remove any skin from the swordfish with a sharp knife and cut into cubes, roughly the same size as the aubergine. Lightly squash the garlic clove, making sure it stays intact and heat with a tablespoon of olive oil in the frying pan. When it just starts to colour, discard the garlic and add the swordfish. Fry quickly for 2 minutes, then add the cherry tomatoes and cook together for a further 2-3 minutes. Season with salt and pepper.

In the meantime, cook the pasta in salted water according to instructions.

When the pasta is al dente, drain quickly and mix all together with the swordfish, tomatoes, aubergine cubes and the rest of the mint.

Bresaola Spirals for St. Dwynwen's Day

We celebrate love early here in Wales. Today, the 25th January, is the day of Santes Dwynwen, the Welsh saint of love. The story goes that Dwynwen, the beautiful daughter of Brychan Brycheiniog, met and fell madly in love with a man called Maelon, and he reciprocated her feelings. She asked her father if she could marry Maelon, but Brychan disliked Maelon and refused to give his permission. Maelon begged, as did Dwynwen, but Brychan would not relent and Maelon was forced to leave. Dwynwen was so upset that she ran into the forest. There, she met an angel who granted her the position of the Saint of Love. She spent the rest of her days as a nun, on a small island just off the coast of Anglesey, where she built a church and dedicated herself to God. The remains of the church can still be seen on Llanddwyn (meaning the church of St. Dwynwen) Island, and it's just the place for a romantic walk on the beach.

I'm feeling rather restrained today so I haven't done anything heart-shaped. Instead, I made these little bresaola spirals to enjoy with a romantic glass of champagne before dinner. The bresaola is from Valtellina in Italy but the local Welsh goat's cheese used in the filling ensures St. Dwynwen is not forgotten.

Dydd Santes Dwynwen Hapus - I wish you all a very happy and romantic St. Dwynwen's day!

The parsley in this dish means that it can be sent to one of my favourite challenges, Herbs on Saturday, created by Karen from the inspirational Lavender and Lovage and hosted this month by Vanesther at Bangers and Mash.



RECIPE - makes about 10 mini spirals

90g-100g bresaola, very thinly sliced
70g soft goat's cheese
2 teaspoons Greek yoghurt or sour cream
a small handful rocket, roughly chopped
a tablespoon fresh parsley, roughly chopped
juice of half a lemon
extra virgin olive oil
salt and pepper

On a large sheet of clingfilm, start by laying out the bresaola slices, just overlapping, to form a rectangular shape, mine was about 30cm x 20cm, roughly the size of A4. Press down firmly where the slices overlap -  you want them to become almost a single sheet.

Put the goat's cheese in a bowl and mix with a spoon or a fork until soft. Add the other ingredients (except the olive oil) and mix well. Finally, add just enough olive oil to make the mixture a spreadable consistency, probably just a teaspoon or two. Season to taste.

Spread the cheese mixture carefully over the slices of  bresaola, covering it all with a thin layer. Then, starting at the shorter end, roll the bresaola so that you end up with a sausage shape. Wrap it in clingfilm and refrigerate for a couple of hours.

About 15 mins before you want your aperitif, simply remove the roll from the fridge, unwrap it from the clingfilm and cut into 1cm slices, using a very sharp knife. Arrange on a plate and leave for about 10 mins (just to take the fridge chill off them a bit) before serving with drinks.

Chicken stuffed with goat's cheese and herbs

I dream of having a big kitchen, the kind where people can sit and chat, read the newspaper with a cup of coffee, lend a hand with the cooking without getting in the way... My kitchen is small. I'm not complaining (although it may sound like it) because it's perfectly formed and fulfils its function very well. It's just that when I have friends and family over for dinner I have two choices - I can either prepare everything in advance which allows me to take part in the conversation happening in the dining room or I can cook there and then which means that I miss out on everything else that's going on.

Needless to say, I usually prefer the first option, that of preparing most things in advance, thus maximising time spent with my guests. This chicken dish (the inspiration for which comes from an old Good Food magazine) fits the bill on many counts. Firstly, it can all be prepared ahead of time and simply put in the oven when needed. Secondly, the chicken is cooked on a bed of courgettes and tomatoes which means that you can dispense with a separate vegetable, leaving you with less to do in the kitchen and minimising the washing up. This method of cooking also ensures that the chicken stays nice and moist. Finally, and most importantly, it's delicious, with a great balance of flavours - crisp saltiness from the pancetta, creaminess from the cheese and mild sweetness from the vegetables.

The thyme and oregano used in this dish mean that it can be sent to one of my favourite challenges, Herbs on Saturday, created by Karen from the inspirational Lavender and Lovage and hosted this month by Jen at Blue Kitchen Bakes .

I'm also sending this over to Javelin Warrior's weekly challenge, Made with Love Mondays which encourages us all to cook from scratch and provides a fascinating, eclectic mix of recipes to try every week.

 

RECIPE - serves two

2 skinless, boneless chicken breasts
100g firm goat's cheese
a few sprigs of fresh thyme
1 teaspoon dried oregano
6 slices of pancetta (or thinly sliced streaky bacon)
2 courgettes, thinly sliced lengthways
1-2 tbsp extra virgin olive oil, plus extra for drizzling
250g tomatoes, any kind, thinly sliced


Pre-heat oven to 190°C.

Slice the chicken breasts almost in half from one long side and open them out like a book. Cover with cling film and bash with a rolling pin to  flatten them. Season on all sides. Put half the goat's cheese on each piece of chicken and sprinkle with some of the thyme leaves and oregano. Roll the chicken up to enclose the cheese, then wrap each one snugly in three slices of pancetta.

Lightly oil a shallow gratin dish, then arrange overlapping rows of courgettes and tomatoes over the base. Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs. Place the chicken breasts on top.

Bake for 45 mins until the pancetta is crisp and golden and the courgettes are tender. Cut in half diagonally if you so wish and serve with new potatoes or good bread.

Butternut Squash Soup with chilli and herbs

I love cooking with butternut squash (as long as I don't have to peel it). The intense colour when you cut it in half always comes as a surprise and magic occurs with the heat of the oven, transforming the hard, unyielding flesh into soft, sticky sweetness. Even its name sounds delicious.

This soup is perfect for November - the vibrant orange adds colour to a grey day, the squash makes the soup satisfyingly filling but still silkily smooth, the herbs give freshness and the chilli really warms you up from the inside.

As squash is still very much in season, I'm sending this over to Ren at Fabulicious Food for her wonderfully inspiring Simple and In Season challenge.

I'm also sending this over to Javelin Warrior's weekly challenge, Made with Love Mondays which encourages us all to cook from scratch.

The herbs used in this dish mean that it can be sent to another of my favourite challenges, Herbs on Saturday, created by Karen from the consistently wonderful Lavender and Lovage and hosted this month by Jen at Blue Kitchen Bakes .



RECIPE - serves 4

1 butternut squash
1 onion
1 clove garlic
2 tablespoons olive oil
40g butter
dried chilli flakes, (a pinch or two, depending on how hot you want it)
2 sage leaves, finely chopped
900ml vegetable (or chicken stock)
a handful of fresh coriander

Pre-heat the oven to 220°C

Cut the unpeeled butternut squash in half, from top to bottom and deseed it. Make a few cuts in the flesh with a knife and drizzle with some olive oil. Place on a roasting tray and roast for about 40 mins until soft.

In the meantime, finely chop the onion and garlic. Heat the oil and butter in a saucepan and soften the onion and garlic slowly over a gentle heat. It's important to do this slowly as you really don't want the onion and garlic to burn or even colour. After about 20 mins the onion should be soft and translucent.

When the squash is cool enough to handle, scoop out the flesh (discarding the skin) and add it to the softened onions and garlic, together with the sage, chilli and stock. Bring it to the boil and cook for a few minutes before removing from the heat.

With a stick blender, blitz until smooth and check the seasoning. It will probably need both salt and pepper, depending on the stock you have used and personal taste.

Put the soup back on the hob to heat up thoroughly. Serve with generous quantities of fresh coriander and a drizzle of crème fraîche.

Herby trout with potatoes

Before I write about this dish, I feel I have to come clean about its origins. GL devised the recipe and indeed cooked it for the photo above so I cannot claim any credit for it. However, I have a feeling it will become a staple as it worked so beautifully on every level. The fish, protected by the herbs and potatoes stays wonderfully moist, the herby layer gives the fish a fresh lift and the potatoes provide a crunchy texture to contrast with the softness underneath.

This post is making its way over to one of my favourite challenges, Herbs on Saturday, created and hosted by Karen from the wonderful Lavender and Lovage http://www.lavenderandlovage.com/2012/09/herbs-on-saturday-september-challenge-win-a-copy-of-herbs-river-cottage-handbook.html.

    

RECIPE - serves 2

2 trout fillets
a large handful of fresh parsley
1 clove garlic
2 teaspoons capers
4 medium sized, waxy potatoes
extra-virgin olive oil

Pre-heat the oven to 180 °C .

Peel the potatoes and parboil for about 10 minutes. Allow to cool slightly (so you don't burn your hands) before slicing thinly.

While the potatoes are cooking, make the herb mixture. You do this by whizzing the parsley, garlic and capers in a blender with about a tablespoon of olive oil until smooth. Season with a generous quantity of freshly-ground black pepper and add salt to taste.

Drizzle some oil in a roasting dish so that the fish doesn't stick - GL lined it with foil as well. Place the fillets on top, spread with the herb mixture and top with the thinly sliced potatoes. Drizzle liberally with olive oil and place in the oven for about 25 minutes. When done, the fish should be cooked but still moist and the potatoes should be crisp and golden brown.

 

Grilled aubergines

Aubergines prepared in this way are incredibly versatile. They can be eaten on their own, with just a chunk of cheese and some good bread or they can accompany a whole variety of meat and fish dishes; my current obsession is aubergines with lamb, particularly if the lamb has been simply cooked on the barbecue - the flavours work so well together. I sometimes use them as a sandwich filler too - try a few slices on a crusty roll or ciabatta, along with some buffalo mozzarella. Another point in their favour is that they can be prepared in advance - indeed, the dish tastes even better the next day because the aubergines have had time to absorb the subtle aromas of the herbs.

The recipe below is how I've been making them recently (my mint has been getting out of hand and this is a great way to use it) but you can vary the herbs as you wish, perhaps changing them to suit the dish that they will be served with. The quantities are also quite approximate here because again, it's a matter of personal preference.

The generous quantities of herbs used in this dish mean that it can be sent to one of my favourite challenges, Herbs on Saturday, thought up and hosted by Karen from the wonderful Lavender and Lovage http://www.lavenderandlovage.com/herbs-on-saturday.



As aubergines are at their best in August, I'm also sending this to Ren at Fabulicious Food for her Simple and In Season challenge, which is always so inspiring.



RECIPE

2 aubergines
a handful of fresh basil
a handful of fresh mint
1 clove garlic
balsamic vinegar
extra virgin olive oil

Slice the aubergines fairly thinly (about half a centimetre). Heat a ridged grill pan and cook the aubergines in batches, until quite soft and nicely striped on both sides.
Remove the slices to a wide dish and dress while still warm with olive oil and balsamic vinegar. Roughly chop the herbs and garlic and add, along with some sea salt and freshly ground black pepper, to the aubergine slices, mixing all the ingredients gently together with your hands.
Cover with cling and leave in a cool place for a couple of hours or up to day.
When you want to serve them, arrange the slices on a serving plate and sprinkle over a few more fresh herbs.

Involtini di melanzane

Aubergines just shout summer to me. I know you can get them all year round but they're at their best from July to September, and seem to typify mediterranean cuisine. These little aubergine involtini are common throughout southern Italy. Most versions include mozzarella and ham although GL's mum uses mortadella in hers, saying that it adds a certain aromatic dimension. My rendition though comes via Nigella. There's no meat in it but the combination of salty, sharp feta with milky, melting mozzarella works perfectly. The added crunch of pinenuts that she suggests are a perfect contrast to the softness of the cheese. I don't however use the raisins that she includes in her recipe - even though they are used quite extensively in Sicilian savoury cooking, I personally only like them in sweet dishes. I add fresh mint and oregano rather than parsley and dried mint and dispense with the melted mozzarella topping, preferring just to use a small amount of passata with a few fresh basil leaves thrown over after I've taken it out of the oven.

I'm entering this into the fabulous Forever Nigella challenge started by Sarah at http://blog.maisoncupcake.com/forever-nigella and hosted this month by Amy from Cooking, Cakes and Children http://www.cookingcakesandchildren.com/2012/07/forever-nigella-17-sizzling-summer/. Let's hope that the Sizzling Summer will have arrived by the closing date at the end of July!




As it includes lovely fresh mint, basil and oregano, I'm also sending this over to Herbs on Saturday, thought up by Karen from the wonderful Lavender and Lovage http://www.lavenderandlovage.com/herbs-on-saturday, with guest host this month Vanesther of Bangers and Mash http://bangermashchat.wordpress.com/2012/07/01/july-herbs-on-saturday/



RECIPE (adapted from Nigella's recipe in her fantastic book Feast)

2 large aubergines
100g feta cheese, crumbled
125g ball mozzarella, finely chopped 
25g parmesan, grated
75g pinenuts
2 tablespoons breadcrumbs
1 clove garlic, crushed
zest of 1 lemon
1 tablespoon fresh mint, chopped
1 teaspoon dried oregano
1 egg, beaten
4 tablespoons extra virgin olive oil

about 400g passata
extra oil for grilling the aubergine slices

Cut the aubergines into thinnish slices and brush with oil. Cook on a very hot griddle until soft and striped. Remove to a plate as you go.
Pre-heat the oven to 190°C.
Mix all the other ingredients together (except the passata).
Put a small amount of filling on each aubergine slice and roll it up, making sure the filling won't fall out. Place them into a lightly greased gratin dish, pour over the passata, a drizzle of olive oil and season with salt and pepper.
Bake for about 25-30 mins.
As Nigella states, this is better if you can leave it to cool slightly once it's come out of the oven - 10 mins should probably be enough.