Baked Pork & Mushroom Cannelloni

• Return the pan to high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, then add herb & mushroom seasoning, tomato paste and half the garlic. Cook until fragrant, 1-2 minutes. • Return veggies to the pan, then add chicken-style stock powder and the water, and simmer until reduced and thickened, 2-3 minutes. Season with salt and pepper to taste.

• While the filling is cooking, heat a medium saucepan over medium heat. • Add the butter and plain flour and cook, stirring, until a thin paste forms, 2 minutes. • Remove pan from heat, then slowly whisk in the milk until smooth. • Stir through half the grated Parmesan cheese, then season with salt and pepper.

• Spoon half the tomato sugo into the bottom of a baking dish. • Lay cut lasagne sheets on a flat surface. Spoon ragu filling down one long edge of each cut sheet. Roll sheets up tightly and place, seam-side down, in the baking dish. • Repeat with remaining lasagne sheets and ragu filling, ensuring they fit together snugly in the baking dish. Top with remaining sugo, spread over cheesy sauce and sprinkle over the remaining Parmesan cheese. • Bake cannelloni until golden, 20-35 minutes.

• Meanwhile, finely chop tomato. Slice the sourdough loaf into 4 slices. • Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a large bowl, add tomato and a drizzle of balsamic vinegar. Season to taste. • Toast or grill sourdough to your liking.