Cheesy Asparagus & Spinach Cannelloni With Leafy Shallot Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Add your lasagne sheets one at a time (this prevents them from sticking together!) to a pot of boiled water with a generous drizzle of olive oil and a pinch of salt

Cook for 5-7 min stirring occasionally, until slightly tender but not soft, then drain the lasagne sheets and lay them on a clean chopping board so they don't overlap each other and reboil a kettle

While the pasta is cooking, wash your spinach, then add to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool and once cool, squeeze the water out of the spinach as much as you can and chop it roughly

Grate your cheddar cheese and Italian hard cheese

Peel and finely slice your shallot[s]

Peel and finely chop (or grate) your garlic

Trim the woody ends off your asparagus then chop the asparagus tips away from the stalks and set them aside, then finely chop the asparagus stalks

Add the sliced shallot to a large bowl with your white wine vinegar, 1 tbsp [1 1/2 tbsp] [2tbsp] boiled water and a pinch of salt and sugar and set aside to pickle – this is your quick-pickled shallot

Combine 3/4 of all the grated cheese (you'll use the rest later!) with your cornflour – this is your floured cheese

Add 120ml [150ml] [200ml] milk to a heat-proof measuring jug with the floured cheese and a small pinch of salt and pepper

Combine the chopped asparagus and your soft cheese in a bowl with the chopped spinach and grated garlic

Season with salt and pepper – this is your asparagus & spinach mix

Divide the asparagus & spinach mix between the drained lasagne sheets, then roll the filled lasagne sheets up tightly like a cigar – these are your cannelloni

Put the jug in the microwave and cook for 90-120 secs or until the cheese has melted and the sauce has slightly thickened

Give it a good mix up until well combined – this is your cheat's white sauce

Lightly oil an oven-proof dish

Add the cannelloni to your oven-proof dish with the seams facing down, top with the asparagus tips and pour the cheesy white sauce over the top over and top with the remaining grated cheese

Put the dish in the oven for 15-20 min or until golden brown – this is your cheesy asparagus & spinach cannelloni

Drain some of the pickling liquid from the bowl then add a drizzle of olive oil to the bowl with the pickled shallot and combine – this is your pickled dressing

Wash and dry your salad, then add it to a bowl with your dressing

Toss it all together – this is your pickled shallot salad