• 12 dried cannelloni tubes
  • 1 cooked salmon fillet
  • 3 handfuls of frozen tiny prawns, defrosted
  • 150-200g broccoli
  • 1 small courgette, grated
  • 2 tbsp garlic & herb soft cheese
  • 1 tbsp butter
  • 2 shallots, finely chopped
  • 1 heaped tbsp of flour
  • 175ml tomato juice
  • 120ml milk
  • 2 tbsp sherry
  • 120ml cream
  • 2 handfulls of grated cheese
  • Heat your oven to 180C. Break your broccoli into very small florets, cut them if they are big keeping in mind that they need to fit into the cannelloni. Steam or boil your broccoli until soft, around 6-8 minutes. Drain and reserve.
  • In a frying pan, heat a little olive oil and fry your grated courgette for 5 minutes until some of the moisture has cooked out. Then add your little prawns to heat through. The add your broccoli and flake in your cooked salmon. (cook your salmon before hand either by steaming or poaching or baking and then leave to cool to allow flaking). Add the garlic and herb cheese and stir to combine and coat. Season.
  • Carefully fill all of your cannelloni tubes and lay snugly in an oven dish.
  • Meanwhile make your seafood sauce. Melt the butter in a saucepan and gently sweat your shallots in it for  few minutes until soft.
  • Then stir in your flour. Add the tomato juice and the milk and keep stirring as this will thicken quickly to make the sauce. Bring to the boil, stirring all the time as it thickens. Let it simmer for 2 minutes until you reach a nice consistency and then stir in the sherry and finally the cream.
  • Pour your seafood sauce over your filled cannelloni tubes and even out. Cover with your grated cheese and bake for 30 minutes. Serve with some crisp salad.Cannelloni stuffed with Salmon & Prawns close up