2 onions
2 cloves of garlic
2 sticks of celery
2 medium leeks
500 g Maris Piper potatoes
20 g unsalted butter
olive oil
4 fresh bay leaves
½ a bunch of fresh thyme , (15g)
500 g higher-welfare minced rose veal
500 g higher-welfare minced pork shoulder
300 ml white wine
1 whole nutmeg , for grating
2 tablespoons plain flour
2 litres semi-skimmed milk
80 g Cheddar cheese
80 g Lancashire cheese
80 g Berkswell cheese
250 g dried cannelloni tubes
200 g button mushrooms
GREENS
20 g unsalted butter
2 cloves of garlic
500 g stinging nettles
500 g baby spinach
½ teaspoon dried red chilli flakes
Method
- Preheat the oven to 160ºC/325ºF/gas 3.
- Peel and finely chop the onions, garlic and celery. Cut off the green part of the leeks (save for making stock or soup), then trim, wash and finely chop the white part. Peel and chop the potatoes into ½cm dice.
- Place the butter and 1 tablespoon of oil into a large pan over a low heat, add the onion, garlic, celery, leek, potato, bay and thyme, tying the thyme with string to keep it in a bunch. Cover and sweat down for 15 minutes, or until softened.
- Add the minced veal and pork to the pan, breaking it up with a wooden spoon as you go. Turn the heat up to medium-high and cook for 10 minutes, or until the mince is browned all over, stirring occasionally.
- Pour in the wine and let it bubble away, then finely grate in half the nutmeg. Stir in the flour and cook for 1 minute, then pour in the milk. Season with sea salt and black pepper, cover with a scrunched-up piece of wet greaseproof paper and transfer to the oven for 2 hours, or until thickened and beautifully tender.
- When the time’s up, divide the ragù in half and freeze half for another day. Carefully drain the liquid from the remaining ragù into a bowl through a coarse sieve. Fish out and discard the thyme stalks and bay, then grate in half the cheeses and stir well.
- Turn the oven up to 180ºC/350ºF/gas 4.
- For the greens, place a large heatproof baking dish on a medium heat and drizzle in 2 tablespoons of oil and add the butter.
- Peel and finely chop the garlic and add to the dish with the nettles, spinach and chilli flakes – you’ll need to work in batches. Cook for 10 minutes, or until softened. Allow to cool, then finely chop and return to the dish, spreading evenly over the base.
- Stuff the cannelloni tubes with the mince, using a piping bag or teaspoon, then arrange on top of the nettles and spinach. Pour the sieved liquid over the top and grate over the remaining cheese.
- Trim and finely slice the mushrooms, then scatter over the cannelloni. Drizzle over 1 tablespoon of oil and bake for 40 to 45 minutes, or until golden and bubbling. If you like a bit more colour in the top, pop under the grill for a few minutes, to finish.
- Leave to stand for 30 minutes before serving – delicious with a seasonal salad.
source : https://www.jamieoliver.com
