Boil a full kettle of water.

Add the sugar, red wine vinegar, basil and tins of chopped tomatoes. Season and let it cook for about 20 minutes, stirring occasionally. Turn heat of when finished.

Meanwhile in a separate bowl add the mascarpone and milk. Season and whisk. Set aside.

Chop the spinach. Get another bowl out and add the spinach, 100g Parmesan, ricotta and season. Mix well.

Now comes filling the cannelloni. Some people like to pipe this bit, others use a spoon. I just stuff them with my hands. Use up the ricotta and spinach mixture to fill tubes until mixture is all gone. Ensure tubes are filled well with no gaps and up to the edges if not hanging out slightly. As you finish each tube, lay in the tomato sauce.

Either pop in the oven for 30 minutes on 180 fan or let cool and freeze to cook later.