Mushroom and Spinach Cannelloni

Roughly chop your mushrooms into 1cm chunks, peel and finely chop your garlic and pull your thyme leaves off their stalks. Heat 2 tbsp of butter (if you have some) or olive oil in a large frying pan on medium heat and add the mushrooms, garlic and thyme along with ½ tsp of salt and a good grind of pepper. Cook for about 4 mins until the mushrooms have reduced down, then add the spinach to your pan, put a lid on (or a plate if you don’t have a lid), turn the heat to low and leave for 3 mins so the spinach wilts. Tip: If you have lots of excess water from the spinach just strain this out. Transfer the mixture to a big bowl, stir well and leave the mixture to cool down slightly.

Put your chopped tomatoes into your frying pan (no need to wash the pan!), refill the tin a quarter with water, swill it around and pour this into the pan as well. Pop on medium heat and add 1/2 tsp of salt, a good grind of pepper and ½ tsp of sugar (if you have some). Bubble gently for 3 mins and then turn off the heat and set this aside as well.

LH: Add your ricotta to your mushroom spinach mix and gently stir through so everything is combined.

Drain your lasagne sheets, lay them out flat and chop them in half. LH: Then evenly spoon your mixture along the long side of each and roll them up into tubes.

Pop your pasta tubes in an ovenproof dish or baking tray seam side down, making sure they are touching each other and pour over your tomato mixture, making sure it is covering all the pasta and sprinkle over your grated cheese.

Put your dish on the top shelf of your oven to cook for 15 mins. In the meantime, put your tenderstem broccoli on a baking tray, sprinkle over 1/2 tsp of salt and a good grind of pepper and drizzle over 2 tbsp of oil. Put the broccoli in the oven to cook for 10-15 mins.