Herby Italian Beef & Bacon Lasagne

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince, carrot and diced bacon, breaking up with a spoon, until browned, 3-4 minutes. • Add tomato paste (see ingredients), chicken stock pot, Italian herbs and garlic and cook, stirring, until fragrant, 1 minute. • Reduce heat to medium, then add passata and the water. Cook until slightly reduced, 2-3 minutes. • Remove from heat. Season to taste.

TIP: For best results, drain the oil from the pan before adding the tomato paste!

• In a medium saucepan, melt the butter over medium heat. Add the plain flour and cook, stirring, until a thick paste forms, 1-2 minutes. • Reduce heat to medium-low, then slowly whisk in light cooking cream and the milk until smooth. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. • Remove from heat. Stir in shaved Parmesan cheese. Season to taste.

• Spoon about 1/4 of the beef filling into a baking dish, then top with a layer of fresh lasagne sheets. Repeat with the remaining filling and lasagne sheets. • Finish with a layer of lasagne sheets, then pour over the white sauce. Sprinkle with shredded Cheddar cheese. • Bake until golden, 20-25 minutes.

• Meanwhile, thinly slice pear(see ingredients). • In a large bowl, combine a drizzle of the vinegar and olive oil. • Season, then add pear and mixed salad leaves. Toss to combine.