Cook once, eat twice

Ricotta veggie lasagne

● 4 tbsp olive oil

● 1 red onion, sliced

● 1 clove of garlic, finely chopped

● 2 red peppers, seeded and sliced into strips

● 1 aubergine, trimmed and cut into 1cm cubes

● 250g tinned cooked green lentils

● 400g tinned peeled plum tomatoes

● 150g chestnut mushrooms, sliced

● 9 lasagne sheets

● 6 tbsp ricotta

● 75g grated Parmesan or Pecorino

FOR THE BECHAMEL

● 50g butter

● 50g plain flour

● ½ tsp ground nutmeg

● Sea salt and white pepper

● 500ml milk

1 Heat a sauté pan with half the olive oil and cook the onion and garlic gently for about five minutes until the onion has softened.

2 Add the remaining olive oil, red pepper strips and aubergine, and cook for about eight minutes, stirring occasionally.

3 Tip in the lentils, plum tomatoes and mushrooms, season well and simmer for about 20 minutes.

4 Meanwhile, make the bechamel sauce. Gently heat the butter in a saucepan until melted. Whisk in the flour and cook for 30 seconds. Add the nutmeg and a pinch of salt and pepper, then gradually whisk in the milk, a little at a time. It will clump together at first, but keep adding the milk and whisking, and it will come together smoothly after a few minutes. Simmer gently for five minutes until thick, then set aside.

5 Cover the bottom of a lasagne dish with sheets of the pasta, then cover with a layer of bechamel followed by a layer of the vegetable sauce. Spoon over some ricotta and a tablespoon of Parmesan, then repeat until you have filled the dish with three layers.

6 Top with any remaining bechamel and Parmesan and bake in the oven at 150°C/300°F/gas mark 2 for 50 minutes, until the top is golden and bubbling. Leave to rest for about ten minutes and serve with a green salad.

TO REHEAT

Cover with foil and put in a hot oven for about 20 minutes.

Spring chicken stew

● 1 tbsp olive oil

● 1 medium brown onion, finely sliced

● 2 cloves of garlic, sliced

● 8 chicken thighs, skinless

● 200g spring greens, shredded

● 250g mix of broad beans and edamame

● 500ml chicken stock

● 1 bunch asparagus

● 100g petit pois

● 1 bunch of spring onions

● Bunch of fresh coriander, chopped

● Bunch of fresh curly p