£ MEALS FOR UNDER

JAMIE OLIVER’S LASAGNE

“Being really single-minded in our commitment to drag out all the sweet deliciousness from fennel and leeks, this lasagne is an absolute cracker,” promises Jamie Oliver. “Made and layered up with love, it’s a confident and classy centrepiece.” We agree! Serves 8-10, but you might want to eat the whole thing on your own. From Jamie Cooks Italy, published by Penguin Random House, £26.

You’ll need:

● 4 large leeks ● 3 bulbs of fennel ● 6 cloves of garlic ● 50g unsalted butter

● ½ bunch of fresh thyme (15g) ● 125ml Soave white wine ● 75g plain flour ● 1.5L whole milk ● 1 whole nutmeg, ● 50g pecorino or Parmesan cheese ● 100g Taleggio cheese

● 400g dried lasagne sheets ● 125g ball of mozzarella cheese

● 100g Gorgonzola cheese

● Olive oil

● Sea salt and black pepper

Method:

1. Trim and slice leeks and fennel, finely chop the garlic. Melt butter in a large pan over medium heat, strip in most of the thyme leaves, then stir in the veg. Season, fry for 15 mins.

2. Pour in wine, cover, and cook for 30 mins, or until soft and sweet, stirring regularly.

3. Stir in flour, gradually add the milk, a splash at a time, stirring until thickened. Grate in half the nutmeg. Remove from heat, grate in half the pecorino, tear in half the Taleggio, and stir. Season with sea salt and black pepper, leave to cool.

4. Preheat oven to 180C. Layer the sauce and pasta sheets in a large baking dish, adding little bombs of mozzarella, Gorgonzola and the remaining Taleggio, finishing with a layer of sauce. Finely grate over the remaining pecorino and any other bits of cheese, Bake for 40 mins.

5. Pick the remaining thyme leaves, toss in a little oil, and scatter over for the last five mins. Leave to stand for 15 mins, then dig in.