Chicken & pesto roll-ups

• butter↗25g g
• plain flour↗25g g
• milk↗600ml ml
• grated fresh parmesan50g g
• gruyère↗100g g
• pesto↗6 tbsp tbsp
• pancakes8

  (see recipe link below)

• cooked skinless, boneless chicken breasts↗2

  shredded

• jar artichoke285g g

  hearts in oil, drained and quartered if necessary

Step-by-step instructions

1. 1

   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. 2

   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. 3

   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. 4

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