Red Meat
10 Pour the rest of the milk into the pan with the onion wedges and set it over a low heat. Bring to a very gentle simmer and cook for 2 – 3 minutes. Remove from the heat and leave the milk to infuse for 10 minutes. 11 Half fill a large saucepan with water and bring to a boil. Add the leek‘ lasagne’ and bring the water back to a boil. 12 Cook the leeks for 5 minutes or until very tender. It is important that the leeks are tender or the lasagne will be tricky to cut later. 13 Drain in a colander under running water until cold. Drain on kitchen paper or a clean tea towel. 14 Preheat the oven to 200 degrees. 15 Remove the onion wedges and bay leaf from the infused milk with a slotted spoon, then return the pan to the heat. Give the cornflour and milk mixture a good stir until it is smooth once more and pour it into the pan with the infused milk. 16 Bring to a simmer and cook for 5 minutes, stirring regularly until the sauce is smooth and thick. 17 Season the sauce with a good grating of nutmeg to taste and plenty of ground black pepper. 18 If the sauce is a little too thick to pour easily, whisk in a couple more tablespoons of milk. 19 Spoon a third of the mince mixture into a 2.5l lasagne dish. Top with a layer of blanched leeks. Repeat the layers twice more, finishing with leeks. Pour the white sauce over the leeks and top with the sliced tomatoes. Mix the cheddar and parmesan cheese and sprinkle all over the top. Bake for 30 minutes or until golden-brown and bubbling.
20 Divide into portions with your sharpest knife. Serve with a freshly dressed green salad.
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