SUMMER HARVEST CANNELLONI

Finely chop the tomatoes, garlic and red onion. Heat 1 tbsp of oil in a pan and cook the chopped vegetables for about 10mins, stirring regularly. Transfer to a blender and mix until smooth. Set aside. 

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Finely chop the courgette, pepper and aubergine. 

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Heat 1 tbsp of oil in a large lidded pan and cook the chicken until cooked through. Add the chopped courgette, pepper and aubergine. Cook for another 10mins and add about half of the tomato sauce you made earlier. Season well with sea salt, black pepper and 1 tsp of Italian herbs. Simmer for another 10mins.

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Cover the bottom of an ovenproof dish with tomato sauce. 

Stuff the cannelloni tubes with the chicken and vegetables and layer in the dish until full. Cover with the remainder of the tomato sauce and bake in the oven for 45mins at 200C.

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Finish with a sprinkle of pine nuts and fresh basil. 

Serves 4

Dairy-free

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1kg Rubino vine tomatoes

3 garlic cloves

1 medium red onion

1 small green courgette

1 small yellow courgette

1 orange pepper

1 red pepper

1 small aubergine

350g chicken mince

olive oil or rapeseed oil

sea salt & black pepper

Italian herbs

300g cannelloni pasta

fresh basil

2 tbsp pine nuts