Spinach, Ricotta & Ham Hock Pancakes and Cheese & Ham Tart

So, today I was intending to just make some spinach and ricotta pancakes based on a Waitrose recipe I saw a month ago, but I found I had a few leftovers I needed to get shot of, so I played with the recipe a bit. I had some ham hock, half a packet of puff pastry and a tiny bit of that grate mozzarella I bought on Monday for my pasta bake emergency meal. To use that up, I decided to make a tart with the puff pastry but that needed tomatoes, so I nipped up to Tesco Express (which has the most lovely, helpful staff who always ask me if I need help) and scored some cherry tomatoes and somehow ended up with £8s worth of shit I didn't really need including 3 bars of chocolate. Oops?!

I think I've over-eaten this week - I've felt so sluggish and sleepy - and this recipe hasn't helped - it's very heavy! I've therefore suggested it serves more than the original recipe claims!

Spinach, Ricotta & Ham Hock Pancakes
(Serves 6)
450g bag of spinach leaves
250g ricotta
1/2 tsp freshly ground nutmeg
6 pre-made, unsweetened pancakes
350g pack of pre-made cheese sauce
25g grated mature cheddar
50g soft cheese with garlic and herbs
60g cooked ham hock

Pre-heat the oven to 200°C (180°C for fan ovens). Wilt the spinach by microwaving in 3-4 batches with 3 tbsp water in a Pyrex pudding bowl with a saucer on top at 750W for 3 minutes. Squeeze out the water using tongs and leave on a plate to cool slightly before squeezing out any excess moisture and then chopping into small pieces.

Beat the ricotta and nutmeg in a bowl and slowly add the cooked spinach and ham hock, beating into a smooth, homogeneous mixture. Spoon the mixture onto pancakes, rolling them up and putting into suitably sized oven-proof dish.

Microwave the cheese sauce for 1 minute (or heat in a pan to warm it) and dissolve the soft cheese in it. Pour the cheese sauce over the pancakes and then sprinkle with the cheddar cheese and season if required. Bake for 25 minutes and then, if required, brown under a hot grill. Cool for 10 minutes prior to serving.

Cheese & Ham Tart
(Serves 2)
Half a 350g pack of light puff pastry
1 tbsp tomato purée (I used tomato and vegetable purée)
Small handful of grated mozzarella cheese
1 tbsp Greek basil leaves (bruised)
6 cherry tomatoes, cut in half
20g cooked ham hock
Milk for brushing pastry

Pre-heat the oven to 200°C (180°C for fan ovens).

Put the pastry sheet onto a baking sheet and spread the tomato purée over it, leaving a roughly 0.5" wide border around the edges. Sprinkle with cheese, ham, tomato halves and basil and season with salt and pepper. Bake for 25 minutes and cool for 5 minutes before serving.