Artichoke and Ricotta Cannelloni with Leek Sauce

Steps

1. Make leek sauce Preheat oven to 220°C. Slice leek in half lengthways and thinly slice. Heat a drizzle of oil in a pot on medium heat. Cook leek with butter and a pinch of salt for 4 minutes. Add cannelloni spices and cook, stirring for 1 minute until fragrant.
2. Slowly add milk and water and cook, stirring, for about 3 minutes until thickened. Add first measure of Parmesan and spinach and cook for about 1 minute until wilted. Season to taste.
3. Bake cannelloni Pour half of the leek sauce into a lightly greased baking dish. Place the artichoke and ricotta cannelloni on top of the sauce and pour over remaining leek sauce. Top with Parmesan and bake for 15-20 minutes until heated through and cheese is golden.
4. Cook broccoli Bring a full kettle to the boil. Cut broccoli into medium florets and place in a heat-proof bowl with a pinch of salt. Pour over boiling water, cover for about 5 minutes until bright green and tender. Drain well and toss with almonds and a drizzle of oil. Season.
5. Serve cannelloni with broccoli on the side.