Feta & Kale Cannelloni

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle

Peel and finely chop the shallot[s] 

Peel and finely chop (or grate) the garlic

Strip the basil leaves from the stalks, chop the stalks finely and set the leaves aside for later

Heat a large pot of boiled water over a high heat with a drizzle of olive oil 

Once boiling, add the lasagne sheets one at a time with a drizzle of olive oil in between them (this prevents them sticking together)

Cook them for 5-7 min or until they've softened but not fully cooked and once drained, lay the lasagne sheets out separately, so they don't overlap each other

Meanwhile, strip the kale leaves from their tough inner stalks and chop them finely, discarding the stalks

Heat a pan (preferably non-stick) with a matching lid over a medium heat with a drizzle of olive oil

Once hot, add the shallot and cook for 3 min or until softened

Add the garlic and kale

Cover with a lid and cook for 5 min or until the kale has wilted

Meanwhile, add 30g [60g] butter to a pot over a medium heat

Once melted, add 30g [60g] flour and stir for 2-3 min until a sandy coloured paste is formed - this is your roux

Stir 400ml [800ml] milk gradually into the roux

Whisk constantly for 4 min or until a smooth, thick sauce remains, then remove from the heat, add the basil stalks and a pinch of salt and pepper

Grate the cheddar and set aside

Crumble the feta into the softened kale 

Lightly oil an oven-proof dish 

Divide the kale and feta mixture between the lasagne sheets, then roll the filled lasagne sheets up tightly like a cigar - this is your canelloni 

Add the canelloni to your oven-proof dish with the seams facing down, pour the sauce over and top with the grated cheddar 

Put the dish in the oven for 15-20 min or until golden brown 

Meanwhile, chop the cherry tomatoes in half 

Strip the mint leaves from their stems

Chop the mint and basil leaves together, roughly

Mix the chopped tomatoes and chopped herbs together with a splash of olive oil and a pinch of salt and pepper - this is your side salad