Jamie's Friday Night Feast Cookbook
By Jamie Oliver
Melty cheese, button mushrooms & garlicky greens
About the recipe
This is cannelloni, but not like you’ve seen it before! Good British rose veal is a really smart and sustainable choice of meat that’s chronically underused here in the UK and is super-delicious. Although it will be a struggle, it’s important to let the cannelloni rest after baking before tucking in – be patient!
Recipe From
2 onions
2 sticks of celery
4 cloves of garlic
2 medium leeks
500g Maris Piper potatoes
½ a bunch of fresh thyme (15g)
40g unsalted butter
olive oil
4 fresh bay leaves
500g minced rose veal
500g minced higher-welfare pork shoulder
300ml white wine
1 whole nutmeg, for grating
2 tablespoons plain flour
2 litres semi-skimmed milk
½ teaspoon dried red chilli flakes
500g stinging nettles
500g baby spinach
240g mixed cheese, such as Cheddar, Lancashire, Berkswell
250g dried cannelloni tubes
200g button mushrooms
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