Mushroom cannelloni is a simple Italian dish for everybody. It makes a healthy and filling snack, lunch or even as a main meal. If you’re expecting a vegetarian guest for a meal, and don’t want to cook something for them specially, mushroom cannelloni would be an excellent dish to give them. However it needs to be served with other vegetables or salad to make it a full meal.

Ingredients (Serves 4)

• 350 g chestnut mushrooms, chopped finely
• 1 medium onion, chopped finely
• 1 garlic clove, crushed
• 1 tbsp chopped fresh thyme
• ½ tsp ground nutmeg
• 4 tbsp white wine
• 4 tbsp fresh white breadcrumbs
• 12 dried cannelloni
• salt and pepper
• Parmesan cheese shavings, to garnish (optional)

Tomato Sauce

• 1 large red bell pepper
• 200 ml dry white wine
• 450 ml passata (sieved tomatoes)
• 2 tbsp tomato puree
• 2 bay leaves
• 1 tsp caster sugar

1. Preheat the oven to 200°C. Place the mushrooms, onion and garlic in a pan. Stir in the thyme, nutmeg and 4 tbsp wine. Bring to the boil, cover and simmer for 10 minutes. Stir in the breadcrumbs to bind the mixture together and season. Cool for 10 minutes.
2. Preheat the grill to hot. To make the sauce, halve and deseed the bell pepper, place on the grill rack and cook for 8 to 10 minutes until charred. Let cool for 10 minutes.
3. Once the bell pepper has cooled, peel off the skin. Chop the flesh and place in a food processor with the wine. Blend until smooth. Pour into a pan.
4. Mix the remaining sauce ingredients with the bell pepper and wine and season. Bring to the boil and simmer for 10 minutes. Discard the bay leaves.
5. Cover the base of an oven proof dish with a thin layer of sauce. Fill the cannelloni with the mushroom mixture and place in the dish. Spoon over the remaining sauce, cover with foil and bake for 35 to 40 minutes. Serve hot.

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Don’t forget to cook and eat healthy green food!

Ingredients (Serves 4)

• 4 salmon fillets, skinned
• 2 tsp five spice powder
• 1 large leek
• 1 large carrot
• 115 g mangetout
• 2.5 cm piece root ginger
• 2 tbsp ginger wine
• 2 tbsp light soy sauce
• 1 tbsp vegetable oil
• salt and pepper
• shredded leek, root ginger and carrot, to garnish
• freshly boiled noodles, to serve

1. Wash the salmon and pat dry on absorbent kitchen paper. Rub the five spice powder into both sides of the fish and season with salt and pepper. Set aside until required.
2. Trim the leek, slice it down the center and rinse under cold water to remove any dirt. Finely shred the leek. Peel the carrot and cut it into very thin strips. Top and tail the mangetout and cut them into shreds. Peel the ginger and slice thinly into strips.
3. Place all of the vegetables into a large bowl and toss in the ginger wine and 1 tbsp soy sauce. Set aside.
4. Preheat the grill to medium. Place the salmon fillets on the rack and brush with the remaining soy sauce. Cook for 2 to 3 minutes on each side until cooked through.
5. While the salmon is cooking, heat the oil in a non stick wok or large frying pan and stir fry the vegetables for 5 minutes until just tender. Take care that you do not overcook the vegetables. Transfer to serving plates.
6. Drain the salmon on kitchen paper and serve on a bed of stir fried vegetables. Garnish with shredded leek, ginger and carrot and serve.