Pumpkin & Chestnut Cannelloni | Great British Food Awards

Ingredients

• 4 tbsp olive oil, plus extra for greasing
• ½ onion, finely chopped
• 2 garlic cloves, crushed
• 10g sage, leaves picked and chopped (reserve a few whole to garnish)
• 1 x 425g can pumpkin purée
• 50g vacuum-packed chestnuts, chopped
• 8 black olives, pitted and chopped
• ¼ tsp crushed chilli flakes
• 30g Parmesan, freshly grated
• 70g ricotta
• 12 dried cannelloni tubes
• 30g fresh breadcrumbs
• Sea salt and black pepper
• 700ml milk
• 3½ tbsp plain flour
• 50g unsalted butter
• 50g ricotta
• 50g Parmesan, freshly grated