Lamb and pork cannelloni

Serves: 8

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Total Time: 115

Prep Time: 25

Cook Time: 90

• 1 tablespoon(s) sunflower oil
• 400 gram(s) each
• pork and lamb mince
• 1 medium onion, thinly sliced
• 1 medium carrot, finely diced
• 2  garlic cloves, crushed
• 1 large pinch each of chilli flakes and mace
• 0.25 teaspoon(s) sweet smoked paprika
• 2 can(s) chopped tomatoes
• 110 gram(s) tin kidney beans, drained and rinsed
• 50 gram(s) butter
• 50 gram(s) flour
• 350 ml milk
• 350 ml lamb stock
• 2 large handfuls spinach
• 8  fresh egg lasagne pasta sheets
• 75 gram(s) feta cheese

Method

1. Heat the oil in a large frying pan and brown the pork and lamb mince in batches. Tip each batch into a colander set over a bowl to drain excess fat.
2. In the same pan, gently fry the onion and carrot for 10min until softened but not coloured. Stir in the garlic, chilli flakes, mace and paprika and cook for 1min. Add the mince and chopped tomatoes and simmer for 30min. Stir in the kidney beans, then leave to cool.
3. Melt butter in a pan and stir in flour. Cook for 1min. Take off the heat and gradually stir in the milk and stock. Return pan to the heat and stir sauce until thickened. Stir in spinach, then set aside.
4. Preheat the oven to 180°C (160°C fan) mark 4. Lay a sheet of pasta on a board, with the long edge facing towards you.
5. Spoon 3tbsp of mince along the long edge of the pasta, then roll up. Put the rolled pasta seam-side down into a large ovenproof, freezerproof dish. Repeatwith remaining pasta sheets. Spoon leftover mince around the edges. Pour over the sauce, then crumble feta on top.
6. Cook for 30-35min until golden and bubbling. Serve with a green salad.
7. Freeze ahead
8. Complete recipe to end of step 4, then leave to cool. Wrap the whole dish in clingfilm, then freeze for up to three months. To serve, defrost overnight in the fridge. Preheat oven to 180°C (160°C fan) mark 4, then cook the cannelloni for 45min until piping hot.

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