Venison, Beef & Bacon Lasagne

• Heat a large frying pan over high heat with a drizzle of olive oil. Cook 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 high heat with a drizzle of olive oil. Cook venison & beef mince, breaking up with a spoon, until browned, 3-4 minutes. • Add garlic & herb seasoning and half 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 filling is cooking, heat a medium frying pan over 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 pan from heat, then slowly whisk in cream (see ingredients) and the milk until smooth. • Stir through grated Parmesan cheese, then season with salt and pepper.

• Spoon half the 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 cheesy sauce. • Repeat with the remaining filling, lasagne sheets and cheesy sauce. Top evenly with shredded Cheddar cheese. • Bake lasagne until golden, 20-25 minutes. • Meanwhile, thinly slice radish. • In a medium bowl, combine mixed salad leaves, radish and a drizzle of balsamic vinegar and olive oil.