Simon Rimmer and Rochelle Humes serves up a tasty looking goat’s cheese cannelloni with cherry tomatoes on today’s Daily Brunch.

The ingredients are: 400g cherry tomatoes, halved, 125ml extra virgin olive oil, 1 tbsp fresh thyme leaves, 400g ricotta, 100g goat’s cheese, 30g parmesan , grated, 200g baby spinach, shredded, 2 garlic cloves, crushed and 1 packet fresh pasta sheets.

To prepare the dish, fry the chicken thighs skin side down until golden brown, then set aside.

In the same pan, add the garlic, onions and celery and fry until softened. Cut chorizo in to small cubes and add to sauce pan.

Cut the courgette and peppers in to reasonably big pieces and add to the pan.

Stir in one glass of white wine, passata and tinned tomatoes, and allow to simmer for 10 minutes.

Transfer the chicken thighs and sauce to a roasting tray, and cook for 40mins at 150 degrees c with a lid on.

Then for a further ten minutes with the lid off.