Preheat the oven to 180˚C/ Fan 160˚C/ Gas Mark 4.

First make the pesto. Put all the pesto ingredients in a food processor and blitz until smooth. Season to taste and spoon a tablespoon of pesto into the bottom of each Stoneware Petite Casserole.

Using a mandolin or a Y-shaped peeler, make long strips of carrot and courgette. Take the red cabbage leaves and slice them into strips the same width as the courgette and carrot.

Lay two sun-dried tomatoes on top of the pesto in each casserole. Take the vegetable strips and roll them into a swirl, alternating between vegetables and tucking the start of the next strip into the last to overlap. Place the swirl on top of the sun-dried tomatoes.

Brush the swirl with a little oil and bake in the oven for 20 - 25 minutes until the vegetables have cooked through.

Serve immediately.

Cook's Notes

Struggling with swirling the vegetable's On a clean surface, lay out a strip of carrot, then overlap a strip of courgette at the end, and then finally the red cabbage slice. Continue the vegetable strip with another carrot, courgette and red cabbage slice. Then starting with the carrot, roll the long vegetable strip up into a coil. Place the coil in the casserole then the outer layers of vegetables are easier to add individually.