1

Pierce the bag of spinach, then microwave on High for 1 minute until wilted. Squeeze out as much water as you can, then chop the spinach and set aside to cool.

2

Stir in the ricotta, 15g grated light mozzarella, 15g grated half-fat Cheddar, 1 tablespoon chopped fresh basil and a pinch of ground nutmeg. Remove the stalks from the mushrooms, then chop these and stir them into the spinach mixture. Season well.

3

Heat the grill to high and line a grill pan with kitchen foil. Put the mushrooms, stalk-side down, on the prepared pan and mist with cooking spray. Grill for 6 minutes, then turn and spoon over the spinach mixture.

4

Combine the passata with the garlic granules, dried oregano, red wine vinegar and agave syrup, then season and spoon over the spinach mixture. Top with 15g grated light mozzarella and 15g grated half-fat Cheddar and grill for 8-10 minutes. Serve with the garlic bread, cooked to pack instructions.