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Neck of lamb stuffed with cannellini beans and hazelnuts

This stuffed fillet of lamb is simple to make, can be prepared in advance and makes a spectacular centrepiece.

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  • 4 tbsp extra virgin olive oil, plus extra for greasing
  • 5 garlic cloves, peeled, chopped
  • 2 sprigs fresh rosemary, leaves only, chopped
  • 800g/1lb 12¼oz canned cannellini beans, drained, rinsed
  • 50g/2oz shelled hazelnuts, toasted, skins removed
  • salt and freshly ground black pepper
  • 250-300g/9-10½oz cavolo nero, stalks removed
  • 1.2kg/2lb 10¼oz lamb neck fillets, each butterflied, then beaten out to 15cm x 30cm x 2cm/6in x 12in x 1in rectangles using a meat mallet