Rich Lamb Lasagne & Homemade Béchamel

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook lamb mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add celery and carrot and cook until tender, 6-7 minutes. • Reduce heat to medium, then add Kiwi spice blend and garlic and cook until fragrant, 1 minute. • Add passata, red wine jus, the water and a good pinch of salt. Stir to combine and cook until slightly thickened, 1-2 minutes. Season to taste.

• Heat a medium saucepan over medium heat. Add the butter and plain flour and cook, stirring, until a thin paste forms, 1 minute. • Remove pan from heat, then slowly whisk in the milk. Whisk until smooth. • Stir through grated Parmesan cheese, then season with salt and pepper.

• Spoon roughly 1/4 of the lamb filling into a baking dish, then top with a fresh lasagne sheet and some shredded Cheddar cheese. Repeat with remaining filling, lasagne sheets and cheese. • Finish with a final lasagne sheet, then pour over the cheesy white sauce. • Bake lasagne until filling is bubbling and top is golden brown, 20-25 minutes.

• Meanwhile, thinly slice radish. • In a large bowl, combine radish, rocket leaves, a drizzle of vinegar and olive oil. Season to taste.