Lasagne

lasagne

Serves 1.5

1 portion bolognaise sauce (we had about a quarter of the bolognaise we had earlier in the week)

4 sheets lasagne

1 level dessert spoon plain flour

1 level dessert spoon butter

300ml whole milk

1 or 2 bay leaves

Grating of nutmeg

Black pepper

About 100g cheese – we had a combination of pecorino and cheddar

Make your white sauce by melting the butter, stirring in the flour, then gradually adding the milk. Add the bay leaf, nutmeg and pepper and simmer for about 10 minutes to thicken to a reasonably thin white sauce. Dissaude a cackling baby from using the dog as a Zimmer frame.

Assemble your lasagne. I started with a layer of cheese, then the usual pattern of meat sauce, lasagne and white sauce for two layers. Finish with white sauce and then top with another sprinkling of cheese. Bert liked touching the flour and soft butter, but his sensory play with the cheese turned into him grabbing a large handful and stuffing it in his mouth. Into a hot oven (200 degrees) for about half an hour, till the cheese is bubbling and the lasagne’s cooked through.

I must admit I used a rubber muffin tray for this, imagining a perfectly cute baby portioned lasagne tower on Bert’s plate. (Yes, I did cut individual circles from the lasagne sheets with a wine glass.) My lasagne didn’t have the structural integrity for that outcome, but it would be quite a handy way to make it for the freezer if you greased the muffin tray first and used a rubber one so you could pop the frozen mini lasagnes out. In the muffin tray they took about 20 minutes.

Spag bol

bol

My standard bol recipe used to include red wine, salty bacon, milk and sometimes chopped chicken liver. Sounds a little voodoo when it’s all written down and it was a bit too intensely savoury for a baby. It also involved finely cutting up loads of stewing steak. When you’ve just got a small amount of free time in a day, spending most of it cutting up meat is less appealing.

Serves 6 (we had 3.5 for dinner and leftovers for lasagne)

500g minced beef

300g minced pork

1 onion, chopped

2 garlic cloves chopped

1 carrot, diced

1 stick celery diced

leaves from a spring of rosemary, finely chopped

glug olive oil

500g passata

200ml boiling water

Low salt beef stock cube

Grinding of pepper, grinding of nutmeg

2 bay leaves

Fry (or ‘sweat’) the onions, rosemary and garlic in the olive oil, adding the other veg and cooking for around another 5 minutes. Transfer to a large saucepan or casserole and brown the meat in batches. Add to the veg and then pour over the passata and water, crumble in the stock cube and season, tucking in the bay leaves. Bring to a steady boil and then cook in a very low oven (140 degrees or an Aga simmering oven) for around 3-4 hours. You might need to bring it onto the hob at the end to reduce it a bit.