HONEYCOMB CANNELLONI RECIPES

Steps:

• "1. Preheat oven to 180 degrees. 2. Heat a large pan over medium-low heat. Add a splash of oil. Tip in garlic, onion, carrot and celery. Fry for 6 minutes until soft and just beginning to brown. Add chilli, cinnamon and half the olives and cook for a few more minutes. 3. Pick tips of rosemary springs and keep a dozen or so back. finely chop remaining leaves. Add to pan along with tomatoes, chickpeas and a splash of water. gently cook, stirring occasionally, for 20 minutes until reduced slightly. Taste, and season as necessary. Pick out and reserve cinnamon. 4. Meanwhile, heat a pan over medium-high heat and add a splash of oil and the spinach. Season, then stir with tongs for a minute until wilted. Drain in a colander, pressing with tongs to remove any excess moisture. Cool, then chop. Season again and grate over a little nutmeg. Set aside. 5. In a blow, mix together cream, creme fraiche and most of the parmesan. Season well with a good grating of nutmeg and a pinch of salt and pepper, then finely grate in zest of a lemon. Squeeze in a little juice, give it a quick mix and pop to one side. 6. Lightly oil a 23 cm casserole or ovenproof pan. Add half the stew. Stand cannelloni upright in the mix, making sure they're nice and snug. Press down with the palm of your hand until they're touching the base of the pan. sprinkle over half the spinach, crumble over half the feta, then spoon over half the creamy sauce. Give pan a shake so everything settles around the tubes, then spoon remaining stew into tubes. Scatter with remaining spinach, feta and olives. Cover with remaining creamy sauce and push cinnamon down side the tubes so it flavors the pasta. Poke reserved rosemary into cannelloni, then scatter with remaining parmesan. Finish with a grating of nutmeg, then bake for 35-40 minutes until cooked through, brown and bubbling. "