Vickys Seafood Cannelloni with a Brandy Cream Sauce, Gluten, Dairy, Egg & Soy-Free

Preheat the oven to gas 5 / 190C / 375°F

Make the sauce by mixing all the ingredients together

Dice a third of the shrimp and mix with a third of the crab meat and 1/4 tsp of the salt. Set aside

Keep back a handful of shrimp for topping and puree the rest of the untouched shrimp and crab meat with 60mls cream, 120mls (1/2 cup) of the brandy cream sauce, 1 tbsp brandy and the salt & pepper

Scrape into a bowl and fold in the diced shrimp and the crab meat

Spread 120mls (1/2 cup) of brandy cream sauce in the bottom of a rectangular casserole dish

Spoon a good amount of the seafood filling across the width of each lasagna sheet and loosly roll up. Place in the dish seam down in one snug layer

Sprinkle the reserved shrimp over the rolls and pour the remaining sauce over the top

Cover with foil and bake for 25 - 30 minutes, then remove the foil and put the dish under the grill / broiler for a few minutes until some brown spots appear

Let stand 10 minutes then serve garnished with the chopped parsley