In her book Supper: Recipes Worth Staying In For, GBBO alumna, author and deli owner Flora Shedden has dished up a host of recipes bursting with flavour that will reignite your love for entertaining at home
FLORA'S HOME TIP
For velvety-smooth houmous, drain and wash the chickpeas in warm water and rub together between your hands until the skins come loose, then discard them
Cavolo nero, sausage & ricotta lasagne
SERVES 6 READY IN 1HR 30 MINS
FOR THE BECHAMEL
● 700g whole milk ● 1 small onion, quartered ● 2 garlic cloves, unpeeled, squashed ● 1 bay leaf
● 1 thyme sprig, leaves finely chopped ● 1 rosemary sprig, leaves finely chopped
● 70g butter ● 50g plain flour ● Nutmeg for grating ● 50g parmesan, grated
● 50g cheddar, grated
FOR THE LASAGNE
● 500g milk ● 200g cavolo nero ● Olive oil for frying and drizzling
● 350g leeks or red onions, finely sliced
● 4 garlic cloves, finely sliced ● 400g sausages ● Butter, for greasing ● 300–350g dried lasagne sheets ● 250g ricotta ● 75g your preferred cheese
1 For the béchamel, heat the milk with the onion, garlic and herbs in a large pan. Once simmering, remove from the heat and let it infuse for 30 mins. Strain.
2 In a large pan, make a roux with the butter and flour over a medium heat. Add the milk in stages, whisking until thick and glossy. Season. Add grated nutmeg. Stir in cheeses. Cover. Set aside.
3 Preheat oven to 200C/Gas 6. Whisk the additional milk into the béchamel.
4 Remove stalks from cavolo nero and finely chop. Cut the leaves into rough pieces. Heat oil in a large frying pan over a medium heat. Add the sliced stalks and leeks or onions, and cook until softened.
5 Add the garlic and cook for a few minutes, then add the chopped cavolo nero leaves and cook until softened. Remove from pan and set aside.
6 Remove sausage meat from its casings and add to the pan, breaking it up into smaller pieces. Cook for 5 mins over a high heat or until well coloured.
7 Grease a 20×30cm baking dish. Pour a fifth of the béchamel into the base and top with four lasagne sheets. Spoon over a third of the greens, then a third of the sausage meat, then another fifth of the béchamel and a third of the ricotta. Add a further four sheets of lasagne, then repeat this process until the fillings are all used up (you should have one fifth of the béchamel left over for the topping).
8 Finish with a final four sheets of lasagne, then
