Chicken, goat's cheese and wild garlic cannelloni recipe
A lovely, comforting cannelloni recipe using poached chicken, goat's cheese, the springtime star wild garlic and a fresh tomato sauce.
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Ingredients
- 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
- 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
- 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
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