200ml semi-skimmed milk

Instructions

• Preheat the oven to 180°C/350°F/gas 4.
• Pick the oregano leaves into a large cold non-stick pan with 3 tablespoons of olive oil, then place on a medium heat until it starts to sizzle, releasing that wonderful perfume.
• Peel and finely slice the onions and garlic, then add to the pan. Separate the chard leaves from the stalks, finely slice the stalks, add to the pan, and cook for a few minutes, or until the stalks are tender, stirring occasionally, then roughly chop and add the leaves. Cook for a few more minutes, or until wilted and cooked down.
• Finely grate in ¼ of the nutmeg, add a squeeze of lemon juice, season with sea salt and black pepper and mix well. Tip onto a board.
• For the tomato sauce, place a deep roasting tray (25cm x 30cm) on a medium heat with 1 tablespoon of olive oil. Peel and finely slice the garlic, finely chop the dried chilli, add to the tray, then pick in the basil leaves. Pour in the tomatoes, breaking them up with a spoon, add 1 tin’s worth of water, bring to the boil and leave to simmer.
• Finely chop the chard mixture, then stuff it into the cannelloni tubes. I like to use the tubes to scoop it up, pushing the filling in with my fingers or the end of a spoon. Once they’re all filled, nestle the cannelloni into the tray of sauce, and leave on the lowest heat.
• In a blender, blitz the cheese sauce ingredients together with a pinch of salt, then pour over the cannelloni, making sure all the tubes are covered. Grate over a little extra Parmesan, then carefully transfer to the bottom shelf of the oven for 30 to 40 minutes, or until golden, blipping and gorgeous.
• Leave to sit for 5 minutes, then serve with a lovely seasonal salad.

Photo and Recipe Credit from Jamie Oliver