Tomato and butternut squash rotolo

Begin by cooking the pasta. Bring a pan of salted water to the boil. Drop in the lasagne sheets separately so that they don’t all stick together. Cook for 3–5 minutes until they have started to soften and are flexible but not fully cooked. At this stage, remove from the water and drop into a bowl of cold water to stop the cooking

Place a medium pan over a high heat with a generous dash of oil. Add the diced butternut squash with a good pinch of salt and cook until it starts to soften slightly. Add the cumin, then cover with a lid, turn down the heat and cook for a further 8–10 minutes until completely softened. Transfer to a bowl and leave to cool slightly

Once cooled, add the cream cheese, chopped hazelnuts, chopped parsley and a little lemon zest. Mix well and leave to cool completely

Next, make the tomato sauce. Heat a pan over a medium heat and add a small amount of oil with the diced shallot, garlic and a pinch of salt. Once softened, finely slice the sage and add to the pan, remove from the heat and pour in the passata

To assemble, lay out the lasagne sheets lengthways and add a good amount of filling along the bottom third of each sheet. Roll the pasta sheet up so that the filling is completely wrapped. Repeat with all of the lasagne sheets until you have run out of filling, then slice each roll into 3

Preheat an oven to 160ºC/gas mark 3. Place half of the sauce in the bottom of a wide pan or baking dish, arrange the rolls face-up into the pan and then cover with the rest of the sauce. Generously grate over the Berkswell Cheese then bake for 20-30 minutes until the cheese is golden and the pasta is fully cooked