If you have never been do go along as there are many different stalls manned by actual French people who have some delicious delicacies on sale, a lot of which you can try before you buy.

I particularly like the saucisson and hams, which are superb.

I also ventured into the supermarket where "every little helps" last weekend and as I was buying a muffin, I noticed that all the Christmas cake ingredients were on display. It really does get earlier every year but, having said that, Christmas will soon be here. However, you still have plenty of time for cake making.

I will be giving you a Christmas cake recipe in the next few weeks and watch out for another herb of the month next week.

I thought I would give you a vegetarian option, this week. I hope you enjoy the recipe below

Paul

Spinach and Ricotta Canneloni - Serves 4

16 canneloni tubes
250g frozen chopped spinach
50g pine nuts
250g ricotta cheese
500g creme fraiche
Parmesan cheese

Place spinach in a pan of salted water (just enough to cover the bottom of the pan) and bring to boil.

Strain, allow to cool then place in a bowl, mix in pine nuts, ricotta salt and pepper to make the filling.

Fill cannelloni tubes and place in a shallow ,ovenproof dish, cover with creme fraiche. Be Generous.

Finely grate parmesan over the top and bake in a moderate oven 150C, Gas 6 for 45 mins untill pasta is soft enough to pierce with a knife.

Enjoy with a mixed leaf salad some well boiled potatoes fand a bottle of Valpollicella.

Do you have any requests, you can email your suggestions to phillip.minett@newmarketjournal.co.uk