Start by softening the onions in some oil or fry light, over moderate heat, with the lazy garlic. Then chuck in the pepper and mushrooms, too, keeping them on the move to make sure they don’t catch.

Add the turkey mince, and break it up into small parts, to brown. It’s important to get it as small as you can to make it easier to stuff the cannelloni later!

Pop the oven on to heat to 200ºC (or 180ºC fan assisted).

Add the tomatoes, passata, stock cube, Worcestershire sauce, garlic granules, tabasco, and sweetener, along with a good seasoning of salt & black pepper. Stir it all together, and keep it on a gentle simmer, occasionally stirring for 10 to 15 minutes. You don’t want it to thicken up too much.

Once your sauce is done, it’s time to stuff the cannelloni. I find the best technique is to take the pot off the heat and stand a tube on end in your roasting dish. Use a teaspoon to spoon the mixture inside and the handle of another to force it down. Make sure you get plenty of the liquid in there, too, as that’s more or less what’s going to cook your pasta! Lay the stuffed tube down in the roasting dish.

Repeat the above until you’ve covered your roasting dish in a single layer of filled cannelloni. You may well have sauce/meat leftover. I rectified this situation by eating it directly from the pot before proceeding. It seemed only right.

Lightly whisk the two eggs, and add the yogurt and nutmeg, stirring thoroughly.

Pour the egg/yogurt mixture over the cannelloni and gently smooth out.

Top with the cheese, and pop it in the oven for about half an hour.

Serve immediately with a nice side salad or some wedges for a carb bomb!