Canneloni for Dinner

Last week Meg wanted to cook spinach and ricotta cannelloni, a dish I’d seen in magazines but never really had the urge to cook (or eat). That’s all changed now. It was very delicious – and not a piece of meat in sight! It was made all the more special because we went to the round garden and picked spinach, eschallot, lettuce and basil, fresh from the ground. Absolutely delicious and definitely a dish we’ll savour again.

PS - Photos to come; with five in the house our internet download limit is met before the month is up - and then we revert to dial up speed so photos are taking forever to load:)

When we picked the veges their smell was so very strong and fresh.