Make market stall Moya’s healthy veggie dish

Moya Sketchley, of Barra Organics in the ne Moor Market, with her home-made veggie cannelloni
Moya Sketchley, of Barra Organics in the ne Moor Market, with her home-made veggie cannelloni
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Moor Markets stallholder Moya Sketchley sells organic fruit and veg, but customers usually walk away with a free recipe idea.

The mum of two has cooked since childhood and loves passing on tips to Barra Organics shoppers. “My parents have always been adventurous cooks. We lived in Africa before moving to Rotherham and grew up eating lots of lovely vegetables,” says the former art project worker who worked at the Sharrow Marrow, NetherEdge market and Sheffield Food Festival before moving into the Moor complex. She enjoys sourcing unusual local ingredients and fruit and veg from the country’s top organic growers. Current highlights include locally grown calvo nero kale, purple carrots and golden beets.

Moya’s Pumpkin Cannelloni:

Serves: 4 Cost: £3.50

1 kg pumpkin or squash

Olive oil

250g ricotta cheese

2 sage leaves, finely chopped

6-8 fresh lasagne sheets

100g mushrooms

200g spinach or Swiss chard

500ml milk

40g butter

40g flour

175g strong Cheddar, grated

Make the cannelloni filling (which can be kept in the fridge until you need it). Pre heat the oven to 200c/180C fan/gas mark 6. Cut pumpkin/squash into small wedges, remove seeds, cover with oil and roast for 30mins. When soft, allow to cool, remove skin then roughly mash with a fork with ricotta and sage. Season with salt and pepper. Place a sausage shape of the filling onto a lasagne sheet and roll up. Fry mushrooms, turn heat down and add chard/ spinach to wilt a little. Put in an ovenproof dish,

Make a sauce by cooking and whisking flour and butter together on a low heat. Gradually add milk until you have a fairly thick sauce. Turn off heat. Add the cheese.

Place the cannelloni on top of the greens, seal edge downwards. Pour on sauce and bake for 20 mins at 180oC/160oC fan/gas mark 4 until golden.

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Last week’s dish, tried & tasted...

Insolvency manager Nicola Savage of Penistone took the Ready Steady challenge and put PR Cathy Hinsley’s quick risotto recipe from last week to the test:

“I loved Cathy’s risotto recipe – it was tasty and filling, just the thing for a weekday supper after a long day at work,” says Nicola. “It was quick and simple to do. It got the thumbs up from my husband as well – he thought that I must have gone to lots of trouble! It was also a great way to use up some leftover chicken and a few mushrooms that were lurking at the back of the fridge.

“I halved the recipe and there was plenty for two. I really liked the fact that it is so versatile – it can be made with any type of meat, fish or vegetables, depending on your preference or just what needs using up. As long as you have some risotto rice in the store cupboard, you will always be able to make this meal.”