Beef & Mushroom Ragu Cannelloni

• Return the frying pan to high heat with a drizzle of olive oil. Cook beef 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 and cook until fragrant, 1-2 minutes. • Return veggies to the pan, then add beef-style stock powder, the brown sugar and water, and simmer until reduced and thickened, 2-3 minutes. Season with salt and pepper to taste.

TIP: For best results, drain the oil from the pan after mince is browned.

• 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, seamside down, in the baking dish. • Repeat with remaining sheets and ragu filling, ensuring they fit together snugly in the baking dish. Top with remaining sugo, spread over bechamel sauce and sprinkle over grated Parmesan cheese. • Bake cannelloni until golden, 20-35 minutes.

• When the cannelloni has 15 minutes remaining, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli (see ingredients), tossing, until tender, 5-6 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Remove pan from heat and season to taste.

• Meanwhile, thinly slice pear. • In a second medium bowl, combine rocket leaves, pear and a drizzle of balsamic vinegar and olive oil. Season to taste.