SCRUFFY WINTER LASAGNE

SERVES 8 COOK 2 HOURS 20 MINS

olive oil 8 free-range skinless, boneless chicken thighs 2 leeks 2 sticks of celery 2 bulbs of fennel 4 rashers of higher-welfare smoked streaky bacon 2 fresh bay leaves ½ a bunch of fresh thyme (15g) 2 heaped tablespoons plain wholemeal flour 2 heaped teaspoons English mustard 1 litre semi-skimmed milk 1 medium Savoy cabbage 400g baby chestnut mushrooms 500g fresh lasagne sheets 30g Parmesan cheese 1 loaf of wholemeal bread

1 Place a large casserole pan on a high heat with 1 tablespoon of oil. Brown the chicken thighs on all sides, stirring occasionally, while you wash, trim and finely slice the leeks, celery and fennel, and put aside. Finely slice the bacon and stir into the pan with the bay leaves, strip in the thyme leaves and fry until the bacon is lightly golden. Stir in the sliced veg and fry for 15 minutes, stirring often, then stir in the flour, mustard and a pinch of sea salt and black pepper. Gradually stir in the milk, reduce to a low heat, cover, and simmer for 20 minutes, stirring regularly. 2 Click off and wash the green outer leaves of the cabbage (350g in total), saving the rest for another day. Line up the leaves, cut out and discard the stalks, then slice 2cm thick. Finely slice the mushrooms and stir into the stew with the cabbage and 700ml of boiling water. Simmer for 30 more minutes. Preheat the oven to 180°C/350°f/gas 4. 3 Turn the heat off under the stew and use two forks to shred the chicken, if needed, then taste and season to perfection. Ladle a layer of stew into a roasting tray (25cm x 35cm). Roughly tear in a couple of sheets of pasta, then repeat the process until you’ve used it all up. Press and push your fingers into it to create texture – you want it scruffy – then finely grate over the Parmesan. Bake for 40 minutes, or until golden and bubbling. Leave to sit for 5 minutes, then serve with the bread on the side, for dunking.