Chicken, goat's cheese and wild garlic cannelloni recipe | delicious. magazine

Ingredients

• For the tomato sauce
• 2 tbsp olive oil
• 2 garlic cloves, crushed
• 600g canned chopped tomatoes
• 1 tsp red wine vinegar
• 1 tsp caster sugar
• 2 fresh bay leaves
• For the bechamel sauce
• 1 small onion, peeled and halved
• 4 cloves
• 1 litre whole milk
• 1 tsp cracked black peppercorns
• 75g butter
• 65g plain flour
• 50ml double cream
• For the filling
• 250g young wild garlic leaves, washed and dried (see tip)
• 250g fresh spinach, washed and dried
• 25g butter
• 12 (about 300g) dried lasagne sheets
• 1 tbsp olive oil
• 500g roasted or poached skinned chicken, coarsely chopped
• 150g soft, rindless goat’s cheese, crumbled
• 100g hard goat’s cheese, such as Village Green, grated