Courgette and mushroom cannelloni

Cook 12 fresh pasta sheets in a large pan of lightly salted boiling water for 3 mins. Drain, refresh and set aside.

In a frying pan, cook 350g mixed mushrooms, 350g chopped courgettes, 25g butter and 1tb olive oil for 5 mins under tender. Season well and then stir in 150g baby spinach and 1tb fresh mint (roughly chopped). Put in a colander to drain excess liquid.

In a large bowl, beat 200g ricotta and a pinch of nutmeg until smooth. Add grated zest of 1 lemon, season and then fold through the mushroom mix. Spook the filling along the short edge of each lasagne sheet and roll up. Sit seam-side down in 1-2 buttered rectangular ovenproof dishes.

for the glaz, blend 150g roquefort cheese, 1 large egg yolk, and 100ml double cream until smooth. Glaze the top of the cannelloni and chill for 30mins.

Preheat oven to 180 and bake the cannelloni for 8 mins to warm through, then finish under a preheated grill for 2 mins or until golden and bubbling.

Toss 2 chopped tomatoes in some more extra-virgin olive oil and scatter over the top to serve.