Jamie Oliver served up a tasty veal and pork ragu cannelloni with stinging nettles on Jamie and Jimmy’s Friday Night Feast.

The ingredients are: 2 onions, 2 cloves of garlic, 2 sticks of celery, 2 medium leeks, 500 g Maris Piper potatoes, 20 g unsalted butter, olive oil, 4 fresh bay leaves, ½ a bunch of fresh thyme , (15g), 500 g higher-welfare minced rose veal, 500 g higher-welfare minced pork shoulder, 300 ml white wine, 1 whole nutmeg , for grating, 2 tablespoons plain flour, 2 litres semi-skimmed milk, 80 g Cheddar cheese, 80 g Lancashire cheese, 80 g Berkswell cheese, 250 g dried cannelloni tubes and 200 g button mushrooms.

For the greens: 20 g unsalted butter, 2 cloves of garlic, 500 g stinging nettles, 500 g baby spinach and ½ teaspoon dried red chilli flakes.

See more recipes from Jamie in his new book titled: 5 Ingredients – Quick & Easy Food, available from Amazon now.