Garganelli with Salmon and Prawns

Two places you should never allow me to enter without somebody keeping a close eye on me: 1) a charity shop, and 2) a good delicatessen.

In the first I’m liable to walk out with an armful of old cookery books, and in the second I’m prone to loading myself up with obscure liqueurs (oh yes, I have a growing cocktail and aperitivi obsession) and obscure foodstuffs that catch my eye – like garganelli pasta (pictured below).

I never fail to be amazed at the way that plain old pasta can taste so different just because the shape of it is different. The shape and decoration of pasta can indeed offer a different ‘mouth feel’, fooling your palate somewhat*, but the real difference is that various shapes catch and hold sauce in different ways.

This recipe is a classic example of that. You can substitute penne for the garganelli if you don’t have a deli near you that stocks it, but it will be a very different dish. The quill shape of the garganelli catches and holds the seafood and tomato within it, while the external grooves allow the sauce to collect and stay attached while you bring it to your mouth.

Make it with penne, and while it is still delicious, you have to spend the effort of gathering all of the different elements together on your fork, for each and every mouthful. Even so, this is well worth making even if you only have penne – spend the effort, you will be rewarded.

Garganelli

* If you think this is mumbo-jumbo, there is a fascinating book – ‘Gastrophysics’ by Professor Charles Spence – which examines the ongoing research into how we actually experience flavour, and how inventive chefs such as Heston Blumenthal are using that science to enhance their food, without changing the food itself.


RECIPE serves 4 

350g salmon fillets

200ml dry white vermouth

a small handful of fresh basil leaves, plus extra for garnish

150ml double cream

6 ripe plum tomatoes, skinned and finely chopped

350g garganelli

125g king prawns


METHOD

Pour the vermouth into a wide, shallow pan with the basil leaves and some seasoning. Bring it to the boil, then put the salmon fillets – skin side up – into it, cover it and hold it at a very gentle simmer for four minutes. Carefully remove the fish and set aside to cool slightly.

Add the cream and tomatoes to the vermouth in the pan and bring back to the boil, then reduce to a simmer and leave it to reduce and thicken for twenty minutes.

Meanwhile, cook the pasta in a large saucepan of salted water at a rolling boil. Cook until the pasta is just al dente. My pasta takes just under ten minutes, so I set it going ten minutes into the sauce reduction time.

Just before the pasta is ready, check and adjust the seasoning of the sauce then put the raw prawns into the hot sauce to cook, and flake the salmon into large pieces then add that to the pan together with the drained pasta.

Toss well so everything is coated in everything else, scatter some more basil leaves over the top and serve immediately. This is best accompanied by a bowl of rocket dressed with a little lemon juice.

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Roasted Tomato Soup

At this time of year it can be hard to get hold of ripe, tasty tomatoes and even if you can, expect to pay through the nose for them. That means that this wasn’t exactly a good time for my lovely wife to request a big pot of tomato soup for her lunchtime meals for the next few days.

Fear not. I’ve been cooking long enough now to know that even the humblest, firmest, blandest tomato, if treated correctly, can reveal from deep within itself the most spectacular flavours. If you don’t believe me, then this recipe will be an eye-opener. I simply picked up a couple of cheap nets of B Grade tomatoes from my local supermarket, which cost just a couple of pounds altogether. I shudder to think how good this soup would be at the height of summer when tomatoes are at their best.

The trick is to slow-roast the tomatoes with a few aromatics, and to be brave with the garlic. When it is roasted, garlic takes on a deeper, richer palette of flavours, nothing at all like the pungency of the raw version. I used a whole head of garlic for this soup yesterday, and nobody in my house had bad breath last night.

You can, if you wish, add some double cream to this soup just before you serve it. In my opinion though, it is rich and creamy enough as it is.

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RECIPE serves 4 

1.5kg ripe tomatoes, halved

4 tbsp olive oil

1 large onion, sliced

1 whole head of garlic, cloves separated, peeled and left whole

75g tomato puree

2 tsp dried thyme

50g caster sugar

1.5 litres vegetable stock

a small bunch of fresh coriander, roughly chopped


METHOD

Heat the oven to 180C/ 160C fan/ gas3.

Place the halved tomatoes in a large, deep roasting tin, together with the onion, garlic cloves,  tomato puree, thyme and sugar, and drizzle the olive oil over it all. See the picture above. Using your hands, mix everything together, pushing anything that is likely to burn rather than caramelise (such as the ends of the onion slices) down under the tomato halves.

Roast in the middle of the oven for between 60 and 75 minutes, keeping an eye on it. You want the tomatoes and onion to start to brown and caramelise, maybe even char a little in places, but burning is not good.

When cooked, transfer the juicy, pulpy contents of the roasting tin to a large pot, add the stock and season lightly, then bring it to a simmer.

Remove the pot from the heat, and add the coriander. Leave it to cool slightly, then using either a stick blender or a worktop blender (in batches), blitz until it is smooth.

Check and adjust the seasoning and serve, drizzled with a little extra virgin olive oil, and/or perhaps a dollop of double cream.

Potato Pastry

This idea is pure genius.

I saw it in a Hairy Bikers’ diet book, but a quick internet search told me that it’s not a new idea at all. I must have been walking around with my eyes shut…

It is simply a development of potato gnocchi, kneading some flour into dry mashed potato to make a dough. It is amazing though, I made a chicken pie last week and didn’t tell anybody that the dough wasn’t regular shortcrust – nobody knew. The edges catch and crisp just like shortcrust, and the ‘mouth feel’ is almost exactly the same, it’s just lower in calories. You can use it pretty much anywhere you would normally use a savoury shortcrust pastry.

The only thing it has against it is that it doesn’t reheat very well, it tends to go soggy, so if you make a pie with it be sure to eat the whole thing! The recipe quantity below easily makes enough to cover a standard pie-dish.

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RECIPE

275g floury potatoes (e.g. Maris Piper, Roosters)

40g fridge-cold butter, diced

80g plain flour

1 or 2 tbsp semi-skimmed milk

a pinch of salt


METHOD

Peel and cut the potatoes into large pieces, so they don’t absorb too much water, then put into cold water and bring to the boil. Just as the water comes to the boil, turn the heat right down and let the potatoes slowly poach. This will ensure that they cook through and is another way to ensure they don’t absorb water. When tender, drain the potatoes and space them out on a wire rack to dry thoroughly.

When completely dry, mash them without adding any butter or moisture.

Put the diced butter and flour in a food processor and pulse until it forms crumbs. Add the flour and butter to the mash with a tablespoon of the milk and a pinch of salt and gently bring it all together into a dough, if it is a little dry and not holding together then add a little more milk – a tiny bit at a time. Handle it as lightly as possible, and when it holds together, shape it into a ball, wrap it in cling film and chill it for at least 30 minutes before rolling it out, as you would for shortcrust pastry.

When rolling, be sure to turn it around on a floured surface regularly to ensure that it doesn’t stick. Don’t try to roll it too thinly, it needs to be slightly thicker than normal pastry in order to hold together when you pick it up to drape over your pie.

Glaze with a beaten egg and cook it as usual. You can use this in any situation that normally requires shortcrust – it makes a great pie lid, can be used to make pasties and hand-pies, even sausage rolls.

Baked Bramley Apples and Custard

A curious thing happened at our dining table yesterday evening…

We had eaten and we were all feeling pretty full by the time I pulled these baked apples out of the oven. We very rarely have any kind of dessert, none of us has a particularly sweet tooth; I only cooked this because it looked interesting and, for a dessert, it’s low-calorie (around 270 kCal per serving).

I didn’t much fancy it, thinking I would have a couple of bites to test it. Another at the table was extremely dubious about the entire concept, and the third flat-out refused to eat it as he hates mushy things.

Anyway, there we were, chatting away, politely nibbling away from our bowls. Some little time later I realised that my bowl was empty. It wasn’t only mine, so were the other two. That tells you all you need to know about this incredibly simple, incredibly moreish winter dessert.

The original recipe is by Tom Kerridge. Sir, I salute you.

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RECIPE serves 4 

75g sachet of low-fat instant custard

400ml skimmed milk

4 medium Bramley apples

40g amaretti biscuits, crushed

the zest of an orange

30g raisins

1 tsp ground allspice

1/2 tsp ground ginger

1/2 tsp ground cardamom seeds

1tbsp soft light brown sugar

a scattering of flaked almonds


METHOD

Heat the oven to 180C/ 160C fan/ gas3.

Pour the custard powder into a large heatproof jug. Heat the milk on the stove-top until it reaches scalding point (just below the boil) then pour it , while whisking continuously, onto the custard powder. When it is smooth and free of any lumps, set it aside for now.

Remove the cores from the apples, leaving a good-sized hole so you can fit the filling into it.

In a small bowl, mix together the crushed amaretti biscuits, orange zest, raisins and spices.

Pour the custard into a small roasting tin, then place the apples on top of the custard. Spoon the filling into the core-holes. Bake for 20 minutes, then remove from the oven and sprinkle with the brown sugar and scatter over the flaked almonds. Bake for a further 15-20 minutes until the apples are soft all the way through.

Serve each baked apple with a portion of the hot custard.

Pasta in Parchment with tuna, tomatoes and potatoes

Quite often, the deciding factor in my cooking a recipe I haven’t tried before is that it is in some way unusual, therefore offering a chance for me to learn something new. I spotted this recipe in Ursula Ferrigno’s ‘Truly, Madly, Pasta’ and the idea of cooking pasta in a paper bag was too intriguing to ignore.

You can’t really go wrong with Italian food, it is largely based on simplicity, using fresh ingredients and flavourful aromatic combinations. Pack all that into a paper bag, so all the flavours and aromas are locked in… well, how could it go wrong? Even if I did manage to somehow get it wrong, I would have a salvageable basis for another meal at the end of it.

My only real concern was the pasta. It is part-cooked before going into the paper, and once in the paper there is no way to test if it is done until you serve it, so I was totally reliant on the recipe-writer getting her timings right.

I needn’t have worried, the pasta was cooked perfectly, the only amendment I made to the original recipe was putting the tuna steaks in raw (Ursula Ferrigno pre-cooks those as well). As it stands now, this is a delicious, versatile, quick and easy midweek pasta recipe that also has the ‘wow!’ factor when you bring it to the table.

You can leave the potatoes out if you wish, they are primarily there to add textural interest, but with them left in this is a hearty dish indeed.

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RECIPE serves 4 

250g tuna steak, chopped into 2cm cubes

150ml dry vermouth

2 garlic cloves, finely chopped

grated zest of one lemon

2 sprigs of rosemary, broken into pieces

8 new potatoes, peeled (or scrubbed) and cut into small dice

12 ripe plum tomatoes, deseeded and roughly chopped

handful of flat-leaf parsley, chopped, plus more to serve

350g spaghetti

2 tbsp olive oil


METHOD

Place the tuna in a bowl with the vermouth, garlic, lemon zest, rosemary and some seasoning. Leave to marinate for 30 minutes. Preheat the oven to 200C/ 180C fan/ Gas 6.

Towards the end of the marinating time, cook the diced potatoes in boiling salted water for approximately six minutes, until tender, and drain. Combine with the tomatoes and parsley.

At the same time, half-cook the spaghetti. Use just over half the time suggested on the packet, the brand I use is al dente in ten minutes, so I cooked it for six. Drain and set aside.

Also at the same as you cook the pasta, in a large frying pan, heat the oil until hot, remove the tuna from the marinade and set aside, and fry the marinade and its aromatic ingredients for a couple of minutes to burn off the alcohol and reduce slightly. Combine this sauce with the spaghetti, the raw marinated tuna, tomatoes and potato. Toss well.

Prepare four parcels with parchment paper, add one-quarter of the mixture to each and fold up loosely like an envelope. Fold in the edges and then fold over the top carefully to seal completely.

Place in the pre-heated oven for seven minutes. Serve at once, tearing open the bags at the table (while inhaling deeply!) and sprinkling with more chopped parsley.

Treacle Tart

I have eaten a lot of bad treacle tarts over the years, and more than a few of them I made myself. It took a while, but I finally figured out the perfect ratio of lemon, crumbs and syrup so that the result is light and airy rather than heavy and stodgy.

A traditional treacle tart uses breadcrumbs, but I have discovered that cake crumbs from a plain or vanilla sponge cake give a softer more velvety texture. If you haven’t got any leftover cake then make this tart using breadcrumbs as usual, but keep it in mind as an experiment next time you make a Victoria sponge.

The pastry here is a little tricky to work with because it is very short and crumbly, but it is well worth the effort. I’m sure you will agree when you feel it melt in your mouth.

This recipe requires a 23cm round tart tin, 2.5 cm deep.

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RECIPE serves 12 easily

For the pastry case:

175g plain flour

50g fridge-cold butter, cubed

50g fridge-cold vegetable shortening, crumbled

1 tbsp icing sugar

1 egg yolk

For the filling:

400g golden syrup

150ml double cream

1 large egg

100g breadcrumbs (or 100g cake crumbs if you have them)

60g ground almonds

the zest of a lemon, finely grated

2 tsp freshly squeezed lemon juice


METHOD

First, make the pastry case:

Put the plain flour, butter, shortening and icing sugar into a food processor and pulse a few times to mix it thoroughly. When it looks like fine crumbs add the egg yolk and pulse again, then add around a tablespoon of cold water a little bit at a time and pulse for a second until the pastry starts to come together. Take care not to overwork the pastry mixture, the beauty of this pastry is that it is soft and crumbly, doing too much to it is liable to make it tough. Empty it out of the food processor onto a lightly floured surface and gently bring it together into a smooth ball.

Wrap the pastry in cling film and chill for at least 30 minutes.

On a lightly floured surface, roll your pastry out into a round until it is approximately the thickness of a pound coin, this should give you the correct diameter to fill your pastry case with a little left over that you can trim off later. Always keep your trimmings as you may need to make a couple of repairs.

Lift the pastry up onto a rolling pin, drape it over your tart tin and gently drop it into the tin. Using a small piece of pastry push the pastry gently into the corners and flutes of your tart tin so there are no air pockets. Trim off the surplus pastry from the edges of the tin and liberally prick the base of the pastry with a fork. Chill for another 30 minutes.

There is no need to butter or otherwise oil the sides of the tin, this pastry will come away easily once cooked.

Cut a piece of baking parchment large enough to completely cover the base and sides of the tart. Scrunch it up, then flatten it and place it in the pastry case, then fill with ceramic baking beans if you have them, rice or dried beans if you don’t. Now blind-bake the pastry case at 200C for 15 minutes; after this time remove the baking beans and parchment and return to the oven for a further 10-15 minutes until your pastry is golden and cooked through. Now turn the oven down to 170C/ gas 3.

*Tip: The best bit of baking wisdom I ever received was this: blind-baking is not part-cooking, it is pre-cooking. In other words, your blind-baked pastry case should be fully cooked when it comes out. That’s the 100% guaranteed way to ensure that you never suffer the baker’s nightmare of a soggy bottom. Some authorities suggest sealing the base of your pastry case with a thin layer of egg white; don’t bother, it doesn’t belong there and you will be able to detect it.

Meanwhile, make the filling:

in a large, heavy-bottomed pan, gently warm the syrup. Don’t heat it until it is hot, you just want to soften it so it flows well and will accept the rest of the ingredients.

Take off the heat and whisk in the double cream, then add the crumbs and ground almonds. Break the egg into a cup and gently break it all together with a fork, then add to the filling together with the lemon zest and juice. Stir thoroughly so that everything is completely combined, then pour it into the pre-baked pastry case.

Bake at 170C/ gas 3 for approximately 35-40 minutes, until the filling is set. You can tell when it is set by setting the tin on a flat, heatproof surface and pulling it gently but sharply backward and forward. If set, the filling will be bubbling like a volcano but will not wobble.

Allow the tart to cool until it is just warm before removing from the tin. Serve with custard, creme fraiche or thick cream. Yumptious!

Sweet Potato Saag Aloo

Saag aloo is usually made with regular potatoes but this sweet potato version from The Hairy Bikers is particularly luscious. The great thing about sweet potatoes is that they are richer in nutrients – particularly vitamin C – than white potatoes and lower in starch. They count towards your five a day too, while regular potatoes don’t.

This is a great meal if you are dieting, coming in at only 200 calories per serving and making you feel comfortably full. That means you can have a serving of rice and a couple of rotis with it, without bursting your waistband.

The secret to great flavour here is to use your own fresh curry powder mix. It’s not hard to make and my recipe is here.

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RECIPE serves 4 

1 tbsp vegetable oil

1 onion, thinly sliced

2 garlic cloves, finely chopped

20g fresh root ginger, grated

2 tbsp curry powder

2 medium sweet potatoes, diced

1 large ripe tomato, diced

300ml vegetable stock

a small bunch of coriander, stalks only, chopped

200g bag of baby spinach, picked over and thoroughly washed

To serve:

the zest and juice of a lemon

a few green chillies, sliced

a small bunch of coriander leaves, chopped


METHOD

Heat the oil in a large flameproof casserole dish or a deep frying pan. Add the onion and cook it quite briskly until it’s softened and very lightly browned. Add the garlic, ginger and curry powder and stir until combined.

Add the sweet potatoes to the pan and stir to coat them with the garlic, ginger and spices, then add the tomato and the vegetable stock. Season with salt and pepper. Bring the stock to the boil, then turn down the heat, cover the pan and simmer very gently until the sweet potato is just cooked. This should take no longer than 10 minutes, but check regularly from 5 minutes as you don’t want the sweet potato to go mushy – it should still have a little bite to it. Loosen the sauce with a little more stock or water if necessary.

Add the spinach and chopped coriander stalks to the pan and cover the pan again until the spinach has wilted down. Stir very carefully to combine without breaking up the sweet potatoes.

At this point you can turn the heat off and leave it for for a few hours or overnight, the flavours will only get better. If you are going to eat it immediately, garnish with the lemon zest and juice and a sprinkling of finely sliced green chillies and chopped coriander leaves.

Serve with basmati rice and roti.

White Wine Veloute

The first time I made this simple sauce, a reduction of wine and cream, I was knocked out by its brilliance and simplicity. Every time I make it, I wonder why I don’t find an excuse to make it every night.

This sauce is fantastic with white fish and chicken, and with just a little thought you can add herbs and other aromatics to take it even higher. Using the best ingredients is crucial whatever you are making, especially when making a sauce. Make sure you use wine and vermouth that you would like to drink – if it’s a nasty wine it will give you a nasty sauce.

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RECIPE makes around 500ml

25g unsalted butter

3 banana shallots, finely chopped

200ml dry white wine

200ml dry vermouth

400ml fish, vegetable or chicken stock

300ml creme fraiche


METHOD

Melt the butter in the widest saucepan that you own. Stir in the shallots and saute gently for about ten minutes until soft but not coloured.

Pour in the white wine and vermouth, turn the heat right up and boil until the liquid has reduced by half – a wide saucepan makes this process quicker.

Add the stock, return to the boil and once again reduce the liquid by half.

Stir in the creme fraiche and simmer gently until the sauce is the consistency of single cream and will coat the back of a spoon.

Season to taste with salt and pepper and strain the sauce through a fine sieve.

Sri Lankan Coconut Dhal

We are a diverse family, encompassing unrepentant meat-eaters, pescatarians, vegetarians and vegans. When any combination of us gets together it can be tricky to come up with meals that will satisfy everyone’s needs while also being satisfying.

What that really means is that I need a good stock of vegan recipes, a thought that would drive my grandfather into a rant about lentils. Well, this is a vegan dish, and its made from lentils, and even my grandfather would approve. He always appreciates luscious food, and this has lusciousness in spades. It’s quick too, so if you walk in the door after a long hard day and don’t fancy a big work-up in the kitchen, this will feed everybody and anybody.

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RECIPE serves 4 

2 tsp sunflower oil

250g red split lentils, rinsed thoroughly

1 banana shallot, finely chopped

2 garlic cloves, peeled and crushed

a small handful of dried curry leaves

a small cinnamon stick

1 green chilli, finely chopped

4 tsp curry powder

1 400ml tin of coconut milk

a small bunch of coriander, leaves and stalks

the zest and juice of a lemon


METHOD

Gently fry the shallots, garlic, curry leaves, cinnamon stick and chilli in the oil, for around 5 minutes until softened and aromatic.

Mix a little water into the curry powder – please use either my own recipe for curry powder, or (if you really must) a top quality, fresh off the shelf supermarket version – to make a paste, and add it to the pan. Cook the spices out for a few minutes, then add 400ml of water, the coconut milk and the lentils.

Simmer for around 20 minutes until the lentils are soft and plump. Finely chop the coriander stalks and add them to the dhal, stir them in thoroughly.

At this point you can turn the heat off and leave it for for a few hours or overnight, the flavours will only get better. If you are going to eat it immediately, garlish with the lemon zest and juice and sprinkling of chopped coriander leaves.

Serve with basmati rice and roti.

Lightweight Lasagne

I’m on a bit of a Hairy Bikers’ roll at the moment. I keep flicking through their books and spotting things that I absolutely have to make. I can honestly say that every single recipe of theirs that I have ever made has been exceptional, and I have made a lot – perhaps 50 or so over the years.

I have fancied a lasagne for weeks now, but it’s a rich, heavy dish and it is just after Christmas after all, so who needs all those calories? So, I almost jumped for joy when I spotted this recipe, a genius way of making a lasagne that has all the rich, creamy unctuousness of a traditional lasagne, but coming in at only 343 calories per serving.

We had this for dinner last night, and while my wife was extolling its deliciousness I told her that it was a low-calorie dish. She looked at me unsure whether I was pulling her leg: surely something this good couldn’t be diet food?

Yes it is. The Hairy Bikers = nothing short of genius. They have used a few tricks here: limiting the amount of pasta, being extremely judicious with the amount of oil used and, perhaps most importantly, roasting vegetables for the filling rather than mince. If you’re a meat lover you’ll be amazed – you won’t miss it at all.

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RECIPE serves 6 

for the tomato sauce:

1 tsp olive oil

2 large cloves of garlic, peeled and crushed

1/2 tsp dried chilli flakes

2 tsp dried oregano

1 tsp fish sauce

1 tbsp red wine vinegar

2 tins of chopped tomatoes

for the vegetable filling:

1 aubergine, halved lengthways and cut into 1cm thick crescents

200g pumpkin or butternut squash, sliced into thin wedges

1 large red onion, cut into thin wedges

2 red and 1 green pepper, diced

10 garlic cloves, in their skins

low-calorie spray oil

for the bechamel:

600ml semi-skimmed milk

1 onion, chopped

4 cloves

1 bay leaf

10 black pepper corns

20g cornflour

to assemble:

150g dried pasta

50g low-calorie cheddar. grated

25g Parmesan, grated


METHOD

First make the tomato sauce, the further ahead you can make this the better the flavour will be.

Heat the oil in a large pan over a medium heat and add the garlic, cook gently for a minute until aromatic, then add the chilli flakes and oregano. Cook for a further minute, allowing the flavours to infuse the oil, then add the tomatoes and fish sauce. Mix thoroughly, bring to the boil, then simmer gently for an hour to allow the sauce to reduce, thicken and intensify.

After an hour, add the red wine vinegar, cook for a couple of minutes then check the seasoning. At this point you can set the sauce aside for a few hours or overnight to allow the flavours to develop further.

Preheat the oven to 200C/ Fan 180C/ gas 6.

Arrange the aubergine, pumpkin, onion, peppers and garlic on two baking trays, spray lightly with the oil and toss thoroughly to ensure everything is coated. The oil will prevent the vegetables from burning, while encouraging internal steaming and external caramelisation. Don’t be tempted to try and squeeze everything onto one tray; when roasting, everything needs to have airflow around it otherwise it might steam instead.

Roast for around 30 minutes until everything is soft and just beginning to caramelise.

Meanwhile, make the bechamel. Put the milk in a saucepan with the onion, cloves, bay and peppercorns. Heat until the milk is at scalding point (just short of boiling), then turn off the heat and leave the milk to infuse with the aromatics until it is almost cold.

Strain the milk into a jug and dispose of the solids, wash the pan out and put the milk back into it. Mix the cornflour with a little of the milk to make a thin paste, reheat the milk and pour the cornflour paste into the pan. Gradually bring the milk back to the boil, whisking or stirring constantly to ensure that no lumps form. When the sauce is hot and as thick as double cream, turn the heat off and season it. Set aside for now.

Meanwhile, soak the lasagne sheets in just-boiled water until ready for use.

Retrieve the roasted garlic cloves, squeeze the cooked flesh from the skins and mash with a fork. Add the mashed garlic to the tomato sauce that you made earlier, stir it in well and heat the sauce back up.

To assemble the lasagne: spoon half the tomato sauce into the bottom of an ovenproof dish and top with half the roasted vegetables. Spoon over a small amount of bechamel, then top with half the pasta sheets. Spread the remaining tomato sauce on top of that, followed by the other half of the vegetables and another small amount of bechamel, then the final pasta sheets. Pour the remaining bechamel over the top and smooth out, then sprinkle the grated cheese over the top with a good grinding of black pepper.

Bake in the centre of the oven at 200C/ Fan 180C/ gas 6 for around 45 minutes until the top is crunchy and golden brown, and the lasagne is piping hot.

Serve with an apple and celery salad, the perfect combination of texture to match the creaminess of the lasagne, while the sharpness of the salad cuts through the richness. Perfect.