Eve Jones, Deputy Picture Editor at Tatler Magazine and monthly columnist for The Field Magazine
Eve has previously worked at Horse magazine, as well as Horse and Hound and continues to be an unashamed horse fanatic. Despite living in London’s Zone 2 she manages to keep her feet firmly in the stirrups by riding regularly for the Household Cavalry in London’s Hyde Park.
Her Home Counties accent belies the fact that she is fearsomely Welsh, a characteristic that is particularly noticeable around the time of the 6 Nations. Cymru am byth.
Mum’s Lasagna Paired with Biondi Santi Rosso di Montalcino DOC 2012
My parents successfully bred children who eat more heartily than stray dogs. The sort that devour their dinner molten hot and damn the corrosive consequences. As such, filling or seconds-easily-available suppers were provided in mass-catering sufficient quantities and they’ve remained our favourites. Kitchen supper supremo and King of the Fillers, is the crispy-edged hangover abater and general comfort blanket bake, lasagna.
Most irritatingly it’s a dish often ruined, offered up as overly cheesy, bland beefed, pasty pasta slop. In fact, you find it on most pub menus exactly like that. Once on holiday with a boyfriend, his lasagna arrived frozen. When he complained the waiter returned it warm but with a folded napkin on the plate. He opened it bafflingly, to find a half-smoked cannabis joint inside, by way of an apology.
My mum’s lasagna is crispy topped and creamy sauced without being greasy. She uses green lasagna and parmesan, never cheddar, topping for the ultimate crisp and chewy scrapings around the edge. We eat it with a rocket salad (it never comes with marijuana).
Mum and Dad fight over chicken liver inclusion; Mum considers offal the Devil’s work, Dad considers the omission a vegetarian dish.
Have seconds, have thirds. Scrape the crispy bits. Lick your plate. Yum.
Preparation Time: 45 MINS
Cooking Time: 30 MINS
- 225g/ 8oz green lasagna sheets
- 1 tablespoon oil
- 1 onion chopped
- 1 garlic clove
- 1 celery stick
- 50g 2oz Streaky bacon chopped
- 350g/ 12oz minced beef
- 25g 1oz plain flour
- 300ml / 1/2 pint beef stock
- 2 tablespoons tomato pureé
- 2 teaspoons fresh oregano chopped or 1teaspoon of dried
- Small tub chicken livers (dad’s addition so measurements vague)
- Ground pepper
- 450ml 3/4 pint milk
- 1 onion peeled and quartered
- 2 sprigs parsley
- 1 bay leaf
- 25g 1oz butter
- 25g 1oz plain flour
- 1/4 teaspoon of salt. Ground nutmeg
- Ground pepper
- 25g 1oz parmesan cheese
- To make the meat sauce, heat the oil in a large pan and fry the onion, garlic, celery and bacon for 5 mins. (tip: don’t put the garlic in first- I nearly always burn it that way). Add the minced beef and continue to fry for 5 mins until the meat is browned.
- Stir in the flour, then add the stock puree and the salt and pepper. Bring to boil then cover and simmer gently for 35 mins. Stir occasionally.
- Meanwhile, make the Béchamel sauce. Pour the milk in the saucepan and add the onion, bay leaf and parsley. Bring to the boil then remove from the heat leaving for at least 10 mins.
- Melt the butter in the saucepan and stir in the flour. Strain the flavoured milk through a sieve into the saucepan, bring to the boil stirring until the sauce is thick and smooth. Simmer for 2 mins then add nutmeg, salt, pepper to taste.
- Lower the pasta sheets one at a time into a large pan of boiling salted water for 5- 10 mins until just Add a little oil to the pan to stop them sticking.
- Drain the lasagna and spread on a clean tea towel to dry.
- Arrange layers of meat, pasta and Béchamel sauce in an ovenproof dish finishing with a layer of Béchamel sauce. Cover the top with parmesan.
- Bake in a preheated oven at 190 C, 375 F, GAs Mark 5, or the middle of the Aga roasting oven for 30 mins until bubbling and golden brown on top.
- Serve and gobble immediately with a delicious glass of Biondi Santi Rosso di Montalcino DOC 2012