Chicken with cheese and Swiss chard honeycomb cannelloni
Preheat the oven to 180˚C/350˚f/gas mark 4, butter the inside of a deep sided, ovenproof dish (you could also use deep-sided individual dishes), then gently cook the onion in a large frying pan with a splash of olive oil until soft, but not browned, before adding the crushed garlic and frying for a few more minutes.
Finely chop the chicken breast so it’s almost minced, then cook the stalks of the Swiss chard for a few minutes followed by the leaves and seasoning and mix everything well together.
In a separate pan, melt the butter and add the flour to make a roux, then slowly add the milk and heat until thickened, add the grated cheese and fold in the mascarpone with some more seasoning, before adding half of the mixture to the chicken.
Tip the chicken in sauce into the base of the buttered ovenproof dish, arrange the cannelloni vertically on top, then pour the rest of the sauce into the tubes from above and layer with slices of the mozzarella until it’s entirely covered.
Cook in the oven for about 45 minutes, or until gently browned, and serve immediately with lightly dressed salad leaves.