Antipasti Cannelloni

Add the cashews (200 g) to the [small saucepan], cover with [water] and boil for 15 minutes to soften. Start 15m timer

Roughly chop the artichokes (4), clove (1 garlic), dried tomatoes (6 sun), peppers (2 red), olives (12 pitted) and capers (1 tbsp). Place your saucepan on the stove, add the extra virgin olive oil (4 tbsp) and warm over medium heat. Add the roughly chopped ingredients to the pan and stir for 2-3 minutes to warm through. Add the passata (600 g), water (300 ml), sugar (1 tbsp), rosemary (1 sprig), lemon (0.5) (for wheels), salt (1 tsp) and pepper (1 tsp) to the pan. Simmer for 10 minutes stirring occasionally to prevent catching. Start 10m timer

Add the kale (1 handful) to the pan of bubbling [cashews] and cook for 2 minutes. Drain the contents of the pan into a colander. Leave the cashews and kale to cool slightly before adding the contents of the colander to a food processor along with the nutritional yeast (20 g), vegan pesto (4 tbsp), breadcrumbs (4 tbsp) and a salt (1 pinch) and pepper (1 pinch). Blitz the contents of the food processor into a completely smooth, thick cream. Transfer the contents of the food processor into a piping bag and carefully fill the tubes (16 cannelloni). Start 2m timer

Preheat the oven to 180℃ fan setting. Spoon half the sauce into the lasagne dish. Place the filled cannelloni in the dish in a uniformed fashion then cover with parchment paper and foil. Spoon the remaining sauce over the cannelloni. Place the dish in the oven and roast for 30-35 minutes until the pasta is cooked through. Start 35m timer

Sprinkle nutritional yeast (1 sprinkle) and a basil leaves (1 handful) over the cannelloni. Use a spatula to transfer the cannelloni to plates. Dress with rocket (1 handful) and balsamic vinegar (1 drizzle) with lemon (0.5) (for juice) and serve immediately.