Super Cheesy Lamb & Mushroom Cannelloni

• Return the pan to high heat with a drizzle of olive oil. Cook lamb mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, then add Aussie spice blend, tomato paste and half the garlic and cook until fragrant, 1-2 minutes. • Return veggies to the pan, then add chicken-style stock powder, the brown sugar and 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 frying pan 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 grated Parmesan cheese, then season with salt and pepper.

• Spoon 1/2 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 sheets and ragu filling, ensuring they fit together snugly in the baking dish. Top with remaining sugo, spread over cheesy sauce and sprinkle over shredded cheddar cheese. • Bake until golden, 20-25 minutes.

• Slice cucumber into half-moons. Thinly slice radish. Cut or tear wholemeal panini into bite-sized chunks. • Wipe out and return frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panini until golden and slightly crispy, 5-6 minutes. • Add remaining garlic, and cook until fragrant, 1 minute. Transfer to a large bowl and season to taste.