Mushroom & Chestnut Rotolo

Soak the dried mushrooms in 350ml boiling water and set aside until needed

Blitz ¾ of the chestnuts with 150ml water until creamy

Roughly Hacher the remaining chestnuts.

Chauffer 2 tbsp Huile d'olive in a large non-stick frying pan

Frire the shallots with a pinch of Sel until softened, then Ajouter the Ail, chopped chestnuts and Romarin, and Frire for 2 mins more

Ajouter the wild mushrooms, 2 tbsp oil and some seasoning

Cuire for 3 mins until they begin to soften

Égoutter and roughly Hacher the dried mushrooms (reserve the soaking liquid), then Ajouter those too, along with the soy sauce, and Frire for 2 mins more.

Fouetter the wine, reserved Champignon liquid and chestnut Crème together to create a sauce

Assaisonner, then Ajouter half to the Champignon mixture in the pan and Cuire for 1 min until the sauce becomes glossy

Retirer and discard the Romarin sprigs, then set the mixture aside.

Chauffer oven to 180C/160C fan/gas 4

Bring a large pan of salted water to the Bouillir and get a large bowl of ice water ready

Drop the lasagne sheets into the boiling water for 2 mins or until pliable and a little cooked, then immediately plunge them into the cold water

Using your fingers, carefully separate the sheets and transfer to a clean tea towel

Étaler a good spoonful of the sauce on the bottom two thirds of each sheet, then, rolling away from yourself, roll up the shorter ends

Couper each roll in half, then position the rolls of Pâtes Couper-side up in a pie dish that you are happy to Servir from at the table

If you have any Champignon sauce remaining after you’ve rolled up all the sheets, simply push it into some of the exposed rolls of Pâtes.

Verser the rest of the sauce over the top of the Pâtes, then Cuire au four for 10 mins or until the Pâtes no longer has any resistance when tested with a skewer.

Meanwhile, put the breadcrumbs, the last 2 tbsp Huile d'olive, sage leaves and some seasoning in a bowl, and toss everything together

Scatter the rotolo with the crumbs and sage, then Cuire au four for another 10 mins, until the top is golden and the sage leaves are crispy

Leave to cool for 10 mins to allow the Pâtes to absorb the sauce, then drizzle with a little truffle oil, if you like, before taking your dish to the table.