Apple Crumble Lamb or Spinach & Ricotta Cannelloni

or Spinach & Ricotta Cannelloni

A definite favourite

In this recipe the meat is cooked separately from the rice

Brioche Bread & Butter Pudding

Butter Chicken

Apple Crumble Lamb or Spinach & Ricotta CannelloniThe topping is made crumbly by mixing flour with real butter (not margarine) and then just a touch of almond meal is added. It's baked until the crumble topping goes brown, (and reheating it in the oven will make that topping go a little chewy.) The apples underneath the crumble really are apples not a mushy apple sauce. They have been gently cooked until they still have texture and a little bite, and still hold their shape (which you can see in the