INGREDIENTS
300 g
Baby spinach
1 kg
Butternut squash
1
Chilli, fresh red
1 pinch
Chilli flakes
2 cloves
Garlic
1
Lemon
6
Eggs, large free-range
1 tsp
Fennel seeds
60 g
Gluten-free plain flour
1
Nutmeg, whole
1
Olive oil
60 g
Almonds, whole
100 g
Crumbly goat's cheese
80 g
Parmesan cheese
150 g
Ricotta cheese