Courgette and ricotta cannelloni

Method

1. For the courgette and ricotta cannelloni: slice the courgettes lengthways using a swivel vegetable peeler or a mandolin and select about 40 good strips.

2. Lay the strips on an oiled tray and brush with more olive oil. Season with salt and pepper and chill for 20 minutes

3. Mix the ricotta with the lemon juice, some extra virgin olive oil and seasoning to taste. Fold in the chopped basil and pine nuts.

4. Put a small spoonful of the ricotta mix at one end of a courgette strip and roll up. Repeat to use all the filling.

5. For the pea puree: blend the peas in a food processor until smooth. Season.

6. To serve: drizzle the pea puree on serving plates and arrange the courgette cannelloni on top. Scatter with the truffle slices, pea shoots, and blanched peas and broad beans.

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Ingredients

For the courgette and ricotta cannelloni

4 small courgettes, trimmed
Olive oil
250g Ricotta cheese
1/2 lemon, juice only
extra virgin olive oil
handful basil leaves, chopped
50g toasted pine nuts

For the pea puree

200g cooked peas, cooled

To serve

slices truffle
pea shoots
blanched peas and Broad beans, tossed in a vinaigrette

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