Wild mushroom lasagne

Melt 100g (3½ oz) butter in a pan over a low heat. Add the flour and stir with a wooden spoon for 1 min, until the mixture is a light biscuity colour. Remove from the heat and slowly stir in the milk, a little at a time, until smooth. Return the pan to a medium heat and continue stirring until the sauce becomes thick and velvety.

Season with salt, pepper and nutmeg, then stir in the double cream, parsley and 30g (1oz) Parmesan. Remove the pan from the heat and allow to cool to room temperature.

Heat the remaining butter and the olive oil in a large, heavy-based frying pan. Sauté the mushrooms for 2 mins on a high heat.

Stir in the garlic and cook for 1 min more. Season with salt and pepper, pour in the wine, porcini and their soaking liquid and cook, stirring until the liquid has evaporated. Stir this mixture into the cooled white sauce.

To assemble the lasagne, butter a rectangular oven dish, approx 25cm x 15cm (10in x 6in), and cover the bottom with a layer of slightly overlapping lasagne sheets. Top with a quarter of the mushroom sauce, then continue layering the pasta and the sauce, finishing with a layer of sauce. Scatter with the remaining Parmesan, cover with clingfilm and chill.

Remove the clingfilm and cook the lasagne in a preheated oven at 200°C (400°F, gas mark 6) for 30 mins.