Broad bean, vegetable and ricotta pasta rolls

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Place the sweet potato in a baking dish. Drizzle with the olive oil, sprinkle with the chilli flakes and season to taste with sea salt and freshly ground black pepper. Toss to combine, then bake for 25 minutes, or until tender. Remove from the oven and leave to cool.

2. Meanwhile, cook the peas and broad beans in a small saucepan of boiling water for 3 minutes, or until tender. Drain. When the broad beans are cool enough to handle, peel and discard the skins. Leave to cool.

3. Combine the sweet potato, peas and broad beans in a bowl, then roughly crush using a fork. Add the ricotta, parmesan and lemon rind and mix well.

4. Place a lasagne sheet on a cutting board. Spoon about ¼ cup of the pea mixture evenly over the pasta, then roll up like a Swiss roll. Brush the edges with water, and press together to seal. Repeat with the remaining pasta and filling. Wrap each roll tightly in plastic wrap, then foil.

5. Gently lower the rolls into a large saucepan of simmering water. Place a plate on top to keep them submerged. Cook for 25 minutes, then remove the rolls from the water with a slotted spoon and leave to stand for 5 minutes.

6. While the rolls are standing, make the baby English spinach and walnut salad. Combine the spinach and hazelnuts in a bowl, drizzle with the olive oil and toss gently to combine. Sprinkle with the lemon juice and season to taste.

7. Just before serving, melt the butter in a frying pan over high heat for 2 minutes, or until lightly browned. Add the lemon juice and basil and stir to combine. Season to taste.

8. Slice each roll into three pieces and place on serving plat es. Drizzle with the burnt butter sauce and serve with the salad.