Instructions: Saffron pasta:
Steep saffron in the water. Place flour, salt and egg and egg yolks in a food processor and mix briefly to blend. Add oil and 2tbsp saffron infusion through feed tube. Process until just binding together. Knead on a lightly floured surface until paste is smooth.

Cover in plastic wrap and chill for at least 1 hour.

Roll out pasta thinly on a floured surface or put through a pasta machine on number 6 setting. Cut into pieces of approximately 10x71/2cm. Freeze remaining pasta for later use.

Moisten one edge of pasta with water and fold over to form tubes. Dry out on a broom handle for about 1 hour.

When pasta is dry, preheat oven to 220C/gas 7.

Boil a large pan of salted water. Add dry cannelloni tubes and cook for 102 minutes. Rinse well in cold water and pat dry.

Trim and finely chop leeks. Chop mushrooms. Toast cashew nuts until golden, by stir frying for a minute or two in a hot, dry frying pan.

Heat olive oil in a frying pan, add prepared vegetables and cook until soft. Add cashew nuts, nutmeg and half the thyme leaves. Mix well.

Fill cannelloni tubes with leek mixture and arrange in an ovenproof dish. Prepare sauce. Pour double cream for sauce in to a pan, add the remaining thyme leaves and boil cream until slightly thickened.

Season lightly.

Pour cream over cannelloni and top with grated cheese.

Bake in a preheated oven for about 5 minutes until golden. The top should be crispy with remaining pasta soft in a bubbling sauce. Serve immediately. Remove cannelloni to plates using two palette knives to lift tubes and spoon a little of cream sauce round pasta.

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