Lasagne

1. In a large frying pan, cook the lardons until the are brown and crispy then transfer to kitchen towel and drain any fat from the pan/wipe with kitchen towel.

2. Brown and break up the mince and set aside on paper towel, discarding the extra fat.

3. Add the olive oil to the pan and warm, then add the chopped onions and cook until clear over a medium heat

4. Stir in the chopped carrot

5. Add the garlic and turn the heat down, warm through and stir the garlic in

6. Turn the heat up slightly and add in the wine and stir in until bubbling

7. Crumble in the beef stock cube

8. Add the chopped tomatoes, herbs and tomato puree and heat through

9. Add in the lardons and stir in the mince, simmer for half an hour

10. Set aside (if possible overnight in the fridge)

11. Warm the milk through with the onion, bay and cloves gently until brought to the boil then set aside for an hour.

12. Strain the milk into a jug.

13. Make the bechemel sauce with a roux using the butter, flour and milk, season with salt, pepper and grated nutmeg

14. In a greased ovenproof dish, spread a thin layer of the meat sauce, then follow with a layer of lasagne sheets, layer of bechemel, layer of meat sauce etc finishing with a layer of bechemel and sprinkle the top with the grated cheese. (You can add cheese after each bechemel sauce layer too if you wish).

15. Put the dish on a tray and bake in the oven for about an hour 180 degrees.

16. In a greased ovenproof dish layer t