Cheesy Beef, Venison & Bacon Lasagne

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the mushrooms, soffritto mix and diced bacon, breaking up with a spoon, until tender and golden, 6-8 minutes. Transfer to a bowl.

Return the frying pan to a high heat with a drizzle of olive oil. Cook the venison & beef mince, breaking up with a spoon, until browned, 3-4 minutes. Add the garlic & herb seasoning and 1/2 the garlic, then return the bacon and veggies to the pan and cook, stirring, until fragrant, 1-2 minutes. Add the water and red wine jus and cook until slightly reduced, 1-2 minutes.

While the mince is cooking, heat a medium frying pan over a medium heat. Cook the butter and remaining garlic until fragrant, 1 minute. Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. Remove the pan from the heat, then slowly whisk in the longlife cream and milk until smooth. Stir through the grated Parmesan cheese, then season with salt and pepper.

Spoon about 1/2 of the beef filling into a baking dish, then top with a layer of lasagne sheets (lay two sheets alongside each other for 4 people). Follow with a layer of cheese sauce. Repeat with the remaining beef filling, lasagne sheets and cheese sauce. Sprinkle over the shredded cheddar cheese, then bake until golden, 20-25 minutes. Meanwhile, thinly slice the radish. In a medium bowl, add the mixed salad leaves, radish and a drizzle of balsamic vinegar and olive oil. Toss to coat.