Instructions: Put the unpeeled but separated garlic cloves in a small roasting tin with 1 tbsp oil.

Toss to coat garlic in oil and bake on the grid shelf on the floor of the roasting oven for 10 to 15 minutes or until soft.

Leave to cool.

Meanwhile put the poronl in a bowl; cover with 150ml boiling water and place in the simmering oven to soak for 20 minutes.

Drain reserving liquor.

Rinse to remove any gut; chop finely.

Heat remaining oil in a pan.

Add the shallots cover and cook on the simmering plate for 3 minutes until soft. Transfer to the boiling plate and stir in the meat.

Cook stirring frequently until browned.

Add wine mushrooms with liquor and thyme. Cook on the floor of the roasting oven for 15 to 20 minutes or until the liquid has almost evaporated (the mixture should be quite moist).

Skin the garlic cloves and mash them using a fork to a rough paste.

Stir into the meat mixture season and set aside.

Cook the lasagne in a large roasting tin of bolting salted water on the floor of the simmering oven for 10 to 15 minutes until al dente.

Drain rinse with cold water and drain again.

Lay the lasagne sheets flat.

Spoon meat mixture along one long edge; roll up to enclose the filing.

Cut the tubes in half and arrange a layer of filed tubes in the base of a buttered shallow baking dish or small roasting tin.

In a small bowl mix together cream and sundried tomato paste.

Season with pepper.

Spoon half the tomato cream over the filed tubes and sprinkle with half the cheese. Arrange the remaining tubes on top and cover with remaining tomato cream and cheese.

Cover dish with foil and bake in the roasting oven for 10 to 20 minutes.

Uncover and bake for a further 10 minutes or until lightly browned and bubbling.

Serve at once.

To save nine you can buy ready to use cannelloni tubes instead of using lasagne.

aga tip: to cook lasagne sheets place one layer of pasta sheets in a roasting tin cover with a layer of foil then add a second layer of pasta sheen. The foil will prevent the pasta sheets sticking together. Pour over a kettle of boiling water and using a spoon press the pasta down to submerge. Dont be put off by the number of garlic cloves. Roasted whole garlic has a mild sweet flavour.

Serves 6

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