Mushroom & Chestnut Rotolo

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Soak the dried mushrooms in 350ml boiling water and put to one side until needed. Blitz ¾ of the chestnuts with 150ml water until creamy. Roughly cut up the remaining chestnuts.
2. 2Heat 2 tbsp olive oil in a large non-stick frying pan. Fry the shallots with a pinch of salt until softened, then add the garlic, chopped chestnuts and rosemary, and fry for 2 mins more.
3. 3Add the wild mushrooms, 2 tbsp oil and some seasoning. Cook for 3 mins until they begin to soften.
4. 4Tip into a colander and drain and roughly chop the dried mushrooms (reserve the soaking liquid), then add those too, along with the soy sauce, and fry for 2 mins more.
5. 5WhiskWhisk the wine, reserved mushroom liquid and chestnut cream together to create a sauce. Season, then add half to the mushroom mixture in the pan and let it cook for 1 min until the sauce becomes glossy.
6. 6Remove and discard the rosemary sprigs, then set the mixture aside.
7. 7Heat oven to 180C/160°C / 325°F fan/gas 4. Bring a large pan of salted water to the boil and get a large bowl of ice water ready.
8. 8Drop the lasagne sheets into the boiling water for 2 mins or until pliable and a little cooked, then immediately plunge them into the cold water.
9. 9Using your fingers, gently separate the sheets and tip into a clean tea towel.
10. 10Spread a good spoonful of the sauce on the bottom two thirds of each sheet, then, rolling away from yourself, roll up the shorter ends.
11. 11Cut each roll in half, then position the rolls of pasta cut-side up in a pie dish that you are happy to serve from at the table.
12. 12If you have any mushroom sauce remaining after you’ve rolled up all the sheets, simply push it into some of the exposed rolls of pasta.
13. 13Pour the rest of the sauce over the top of the pasta, then put it in the oven for 10 mins or until the pasta no longer has any resistance when tested with a skewer.
14. 14In the meantime, put the breadcrumbs, the last 2 tbsp olive oil, sage leaves and some seasoning in a mixing bowl, and toss everything together.
15. 15Scatter the rotolo with the crumbs and sage, then put it in the oven for another 10 mins, until the top is golden and the sage leaves are crispy.
16. 16RestLeave to cool for 10 mins to allow the pasta to absorb the sauce, then drizzle with a little truffle oil, if you like, before taking your dish to the table.