Carrot, Orange and Coriander Cannelloni

• 12 carrots, peeled
• 200 ml orange juice
• 1 tablespoon olive oil
• Half bunch coriander leaves roughly chopped
• 700 ml carrot juice
• 2 tablespoons flour
• Salt and pepper
• Cling film (type suitable for microwave ovens)

Steam the whole carrots in the steam basket for 15 minutes with the main dish and the dessert. Meanwhile, boil the carrot juice in a pan and reduce by three quarters. Add the olive oil and season.

After 11 minutes of cooking, open lid, remove 3 carrots and cut them into strips using a vegetable peeler. Cool the carrot strips.

In a food processor or blender, blend the 9 carrots with the orange juice, coriander leaves, salt and pepper. Spread 5 carrot strips onto a piece of cling film, top with the carrot purée and roll up the cannelloni. Cook for 4 minutes. Just before serving, remove the cling film, cut the cannelloni and serve with the reduced carrot juice.