Shiso pesto and ricotta cannelloni

Put the shiso, oil, garlic and a pinch of salt in a small blender or food processor, then whizz into a smooth pesto oil.

Tip the breadcrumbs into a large mixing bowl and pour over most of the pesto oil, reserving about 2 tbsp to drizzle over the top. Mix well until the crumbs are a moist rubble.

Add the ricotta, parmesan, 2 tsp of lemon zest, 4 tbsp of lemon juice and ½ tsp fine sea salt. Mix well and set aside for 5 mins.

Blitz the peppers with a splash of water in a blender to a paste, then tip into a bowl and stir in the passata. Pour half of the sauce into a deep 22cm x 28cm casserole dish.

Heat the oven to 200C/180C fan/gas 6. Add 2-4 tbsp of milk to the ricotta mixture if needed to make a pipeable mixture, then fill each of the dried cannelloni tubes using a spoon or piping bag. Lay them side by side on top of the tomato base. Pour over the rest of the sauce, tear over the mozzarella, then drizzle with the reserved shiso pesto oil (add ½ tbsp more oil to the pesto to loosen, if needed).

Bake in the oven for 35-40 mins until cooked through and bubbling. Season generously with black pepper and serve with a dressed green salad, if you like.