Beef and mushroom cannelloni

While doing the rest of the steps: cook the lasagne in plenty of water, removing after 5 mins and covering with cold water to prevent further cooking.

Dry fry mince, then drain to remove the fat, set aside on a plate.

Add onion & garlic and cook until soft. Then add mushrooms until soft.

Return beef, and add soy sauce, beef stock cube sprinkled over, passata and herbs and simmer 15-20 minutes

Place dollops of the filling into the middle of the lasange sheets, roll up and place into an ovenproof dish. Continue with all sheets and pour any remaining mixture over the top (if there is any)

Heat the milk in a jug or bowl.

Add a little cold water to the cornflour to slake it, stir into the hot milk stirring continuously until the sauce thickens.

Add the remaining ingredients and simmer 2-3 minutes

Pour the sauce over and bake in the oven for 25-30 minutes