This random recipe is an old favourite, which I haven’t cooked for about 10 years! Dicing all the vegetables takes some time, as does filling the cannelloni tubes, but if you have the time it’s worth it! I’m sure you could probably add some chicken to this but I’ve never felt the need. You can vary what vegetables you use but I would definitely stick to the onion, peppers, baby corn, garlic and tomatoes.

Ingredients

1 onion

3 peppers, one of which should be green

200g of baby corn

125g of sweet potato

125g of butternut squash

1 courgette

The stalk of a head of broccoli, peeled

2 big glugs of olive oil

2 tins of chopped tomatoes (with basil, if available)

6 cloves of garlic, crushed

2 tbsp tomato puree

About 24 cannelloni tubes (250g pack minus the broken ones), although the sauce can fill more – your dish will dictate how many tubes you use!

300ml creme fraiche (I used 150ml “light” creme fraiche and 150ml “full fat” creme fraiche – the light creme fraiche is too liquid to use on it’s own but decide for yourself)

About 200g of cheese (I used 125g grated mozzarella and 75g extra mature cheddar)

4 tbsp of grated parmesan cheese

WARNING: This recipe makes far more vegetable sauce than you need for a 30 x 20 cm baking dish!



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