Theo Randall served up sausage and ricotta cannelloni with baked mozzarella and tomato sauce on Saturday Kitchen.

The ingredients for the filling are: 400g Italian sausages, skins removed and sausage meat finely chopped, onion, finely chopped, 2 sticks celery, finely chopped, 4 sage leaves, roughly chopped, 100ml red wine, 400g ricotta, 150g parmesan, grated, plus extra to serve, 1 free-range egg, beaten and 100g panko breadcrumbs.

For the sauce: 4 tbsp olive oil, 1 garlic clove, thinly sliced, 4 basil leaves, 600g passata, salt and freshly ground black pepper.

To assemble: 2 x 250g packets dried cannelloni tubes, 200g mozzarella, cut into 1cm cubes.

See recipes by Theo in his book titled: The Italian Deli Cookbook: 100 Glorious Recipes Celebrating the Best of Italian Ingredients available from Amazon now.