Aubergine and mushroom cannelloni recipe
 A luxuriously, creamy, vegetarian and gluten-free delight. 2 banana shallots, roughly choppedolive oil, for frying250g/9oz mixed mushrooms, cleaned and finely chopped60ml/2fl oz double cream1 aubergine, sliced lengthways about 3mm thick100g/3½oz blue cheese6 plum tomatoes3 tbsp apple cider vinegar1 tbsp brown sugar2 garlic cloves, finely choppedpinch chilli flakes1 tsp tomato purée1 bunch coriander, roughly choppedsalt and freshly ground pepper 2 banana shallots, roughly chopped olive oil, for frying 250g/9oz mixed mushrooms, cleaned and finely chopped 60ml/2fl oz double cream 1 aubergine, sliced lengthways about 3mm thick 100g/3½oz blue cheese 6 plum tomatoes 3 tbsp apple cider vinegar 1 tbsp brown sugar 2 garlic cloves, finely chopped pinch chilli flakes 1 tsp tomato purée 1 bunch coriander, roughly chopped salt and freshly ground pepper Method Sweat one shallot in a little olive oil, then add the mushrooms and season. Fry for a few minutes until the moisture is released from the mushrooms. Add the cream and simmer until thickened.Dry fry the aubergine slices over a medium heat until soft and charred. Preheat the grill to it's highest setting.Place a little of the mushroom mix on aubergine slices and roll up as cannelloni. Put in an ovenproof dish, cover with blue cheese and place under a hot grill until melted.Bring a pan of water to the boil and carefully drop in the tomatoes. Remove after 30 seconds, or when the skin peels, and place in a bowl of iced water. When cool, remove the skin, scoop out the pips and chop the flesh.In a small saucepan, simmer the vinegar, sugar, garlic and remaining shallot. Add a little salt and chilli to taste. When cooked and syrupy, add the tomato purée and fresh tomatoes. Simmer for a few minutes then add the coriander.To serve, place the aubergine cannelloni between two plates and dress with the tomato sauce. Sweat one shallot in a little olive oil, then add the mushrooms and season. Fry for a few minutes until the moisture is released from the mushrooms. Add the cream and simmer until thickened. Sweat one shallot in a little olive oil, then add the mushrooms and season. Fry for a few minutes until the moisture is released from the mushrooms. Add the cream and simmer until thickened. Dry fry the aubergine slices over a medium heat until soft and charred. Dry fry the aubergine slices over a medium heat until soft and charred. Preheat the grill to it's highest setting. Preheat the grill to it's highest setting. Place a little of the mushroom mix on aubergine slices and roll up as cannelloni. Put in an ovenproof dish, cover with blue cheese and place under a hot grill until melted. Place a little of the mushroom mix on aubergine slices and roll up as cannelloni. Put in an ovenproof dish, cover with blue cheese and place under a hot grill until melted. Bring a pan of water to the boil and carefully drop in the tomatoes. Remove after 30 seconds, or when the skin peels, and place in a bowl of iced water. When cool, remove the skin, scoop out the pips and chop the flesh. Bring a pan of water to the boil and carefully drop in the tomatoes. Remove after 30 seconds, or when the skin peels, and place in a bowl of iced water. When cool, remove the skin, scoop out the pips and chop the flesh. In a small saucepan, simmer the vinegar, sugar, garlic and remaining shallot. Add a little salt and chilli to taste. When cooked and syrupy, add the tomato purée and fresh tomatoes. Simmer for a few minutes then add the coriander. In a small saucepan, simmer the vinegar, sugar, garlic and remaining shallot. Add a little salt and chilli to taste. When cooked and syrupy, add the tomato purée and fresh tomatoes. Simmer for a few minutes then add the coriander. To serve, place the aubergine cannelloni between two plates and dress with the tomato sauce. To serve, place the aubergine cannelloni between two plates and dress with the tomato sauce.