Name: Chicken & pesto roll-ups
Prep time: 1 h
Cook time: 1 h
Yield: 4
Ingredients: 25g butter -; 25g plain flour -; 600ml milk -; 50g grated fresh parmesan -; 100g gruyère -; 6 tbsp pesto -; 8 pancakes (see recipe link below) -; 2 cooked skinless, boneless chicken breasts , shredded -; 285g jar artichoke hearts in oil, drained and quartered if necessary -

Ingredients for - Chicken & pesto roll-ups

1. 25g butter

2. 25g plain flour

3. 600ml milk

4. 50g grated fresh parmesan

5. 100g gruyère

6. 6 tbsp pesto

7. 8 pancakes (see recipe link below)

8. 2 cooked skinless, boneless chicken breasts , shredded

9. 285g jar artichoke hearts in oil, drained and quartered if necessary

How to cook deliciously - Chicken & pesto roll-ups

1 . Stage

Preheat the oven to 200C/gas 6/fan 180C. Put the butter, flour and milk in a pan and whisk over a medium heat until the mixture boils and thickens. Reduce the heat and simmer for 5 minutes. Remove from the heat, stir in the Parmesan and half the gruyère and season with salt and ground black pepper.

2 . Stage

Pour one third of the sauce into a bowl and stir in the pesto. Lay out the pancakes and spoon a dollop of sauce in the centre of each one. Top with the chicken and artichokes then fold in the sides of the pancakes and roll them up.

3 . Stage

Arrange the pancakes in a single layer in a buttered large shallow baking dish (about 25 x 30cm) and pour over the remaining sauce. Scatter with the rest of the gruyère. (If making ahead, cool, cover and chill for up to a day, or freeze for up to a month.)

4 . Stage

Bake, uncovered, for 30 minutes until the sauce is bubbling and golden. Serve with a green salad.