CURFEW KITCHEN COOK - BY JACQUIE MCBETH

Creamy Squash and Spinach baked pasta

Easiest dish ever, delivering about 1kg of 4 different veg and a dinner everyone likes. From almighty ottolenghi it's a rough and ready kinda lasagne, but lighter and so much easier.

Versatile and virtuous, you can swap in other veg depending on the season- (just remember to slice v thinly if it’s on the fibrous side, like thinly sliced courgette or sweet potato). I've even used dried lasagne, but it was a bit chewy (you could dip in boiling water first.. I actually love chewy) You can even let it cool and take it on a picnic. Perfect.

Pack Feta (use 1/4 as topping) cheddar will make it heavier Tub ricotta (same as above) or cream cheese 250g fresh lasagne sheets torn up 1 tin chopped toms 2 tbsp olive oil Basil or basil oil 50ml water 1 egg 50g grated parmesan 500g very thinly sliced butternut squash 150g baby spinach

Mix it all up and flatten into a lined cake tin, dot a bit of parmesan and ricotta on top, drizzle with oil and bake, covered with foil for 1.5 hours at 170. Remove foil and cook for a further 30 mins. Remove and leave to cool. It can be split 6 ways, but that is rarely the case in our greedy house.

Popcorn Bars

These bars are made with fibre-filled popcorn with seeds for extra oomph. And about 10g sugar per bar which is better than a Bounty. Think of toasted Butterkist with raisins and seeds- delicious (and a bit dangerous)

Makes 6 to 8 bars

100g popping corn (popped) 75g syrup and 50g butter (melt together in a jug) A handful seeds (I used linseed and sunflower) A handful raisins 50g chopped nuts (hazelnuts lovely) but omit if children are taking to school.

Mix it all up and press into a 20x20cm LINED tin (don't skip this or you'll have to prise it off with a chisel) Bake at 170C for 10 to 15 mins. Allow to cool a bit and cut into bars. Thankfully there'll be lots of crumbs to keep you going.

Recipe by Jacquie McBeth at Made in TW8

Follow them on Facebook @madeintw8 and @curfewkitchen Instagram @curfewkitchen Experts at #gettingkidstoeatkale