Matt Tebbutt served up a tasty spinach and ricotta cannelloni with oats milk on Go Veggie and Vegan.

The ingredients fore the tomato sauce: 1 tin chopped tomatoes, 2 cloves garlic, 1 tsp fresh thyme, salt and pepper to taste, 2 tbsp olive oil and 1 tsp chilli flakes.

For the filling: 200g ground almonds, pinch of sea salt, 100-150ml oat milk, pinch of ground nutmeg, 1 garlic clove, minced , 1 lemon, juiced, 25g nutritional yeast, 500g spinach wilted, drained and chopped and Salt, Pepper and lemon juice (to taste).

For the bechamel sauce: 3 tbsp rapeseed oil , 3 tbsp plain flour, 500ml oat milk, 25g nutritional yeast, 1 tbsp white wine vinegar, 1 tbsp Dijon mustard and salt and pepper to taste.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.