Zucchini Cannelloni

Preheat the oven to 200°C/180°C fan. Peel and chop the red onion and garlic. Heat a saucepan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion and cook for 5-6 min or until softened. Add the garlic, tomato passata, measured water, crumbled vegetable stock cube and honey and simmer for 10 min.

Meanwhile, using a peeler, carefully shave the zucchini until you are left with a pile of zucchini ribbons (see pro tip). Chop the basil leaves finely.

Grate the Parmesan. Add the Parmesan, chopped basil and ricotta to a bowl with a generous pinch of salt and pepper. Give everything a good mix up.

Using two teaspoons, divide the ricotta filling between the zucchini strips. Roll the stuffed zucchini strips up and arrange them in an oiled baking dish, seam-side down. Set aside.

Remove the tomato sauce from the heat, add the measured cooking cream (see pro tip) and puree with a blender until smooth.

Pour the tomato sauce over the zucchini cannelloni and top with the grated mozzarella and cheddar cheese. Bake for 15-20 min or until the cheese is golden and bubbling.