TV TRAYS WITH STAND RECIPES

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Grease a 2.5 litre/4½ pint ovenproof dish with butter and line two baking trays with non-stick baking paper.
• Arrange the aubergine slices in a single layer on the prepared trays. Drizzle over the oil and season with salt and pepper. Roast for 20–25 minutes turning the slices over halfway through the cooking time. Set aside.
• Lay the pasta sheets in a dish and cover with hot water for 10 minutes to soften.
• To make the béchamel sauce, heat the butter in a saucepan. Once melted, sprinkle in the flour and whisk for a few minutes over a high heat to form a roux. Pour the warmed milk into the roux and whisk. Bring to the boil, whisking for a few minutes until smooth. Add the mustard and two-thirds of the Parmesan. Season with salt and pepper and stir. Set aside.
• To make the tomato sauce, put all the ingredients in a mixing bowl. Season with salt and pepper.
• To assemble, spoon a third of the tomato sauce in the base of the prepared dish, top with a third of the béchamel. Arrange a third of the aubergines on top and 3–3½ sheets of lasagne (you may need to break the lasagne into pieces to make it fit in an even layer). Repeat so you have three layers of sauce and two layers of pasta, sprinkle with the remaining Parmesan.
• Leave to stand for 1 hour before cooking, or overnight.
• Bake for 35–45 minutes until golden-brown and bubbling. Stand for 5 minutes before serving. Serve hot with garlic bread.

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Just cover the porcini with boiling water, then set aside to rehydrate.
  3. Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano.
  4. Roughly chop the porcini (reserving the soaking liquor) and add to the pan, then fry for 10 minutes, or until softened, stirring occasionally. Turn the heat up to high, then add the wine and let it bubble and cook away.
  5. Stir in the chickpeas (juice and all), lentils and 2 bay leaves. Scrunch in the tomatoes through your clean hands, then pour in the porcini soaking liquor (discarding just the last gritty bit).
  6. Season with sea salt and black pepper, bring to the boil, then simmer on a low heat for 1 hour, or until thickened and reduced, stirring occasionally.
  7. Trim the aubergines and peel with a speed-peeler, leaving a little of the skin to create a stripy effect, then slice into 1cm-thick rounds. Place in a colander, sprinkle with a good pinch of salt and leave in the sink to drain (the salt will draw out the moisture).
  8. Peel the potatoes and slice into rough 1cm rounds, then parboil in a pan of boiling salted water for 5 minutes. Drain and leave to steam dry, then place in a large, deep roasting tray (30cm x 40cm).
  9. Season, drizzle with oil and scatter over 1 heaped tablespoon of dried oregano. Toss well to coat, then roast in a single layer for 30 to 40 minutes, or until golden and tender.
  10. Meanwhile, rinse the aubergines and pat dry with kitchen paper, then spread out across a few large roasting trays.
  11. Drizzle with oil, season with pepper and oregano, then roast alongside the potatoes for 30 to 40 minutes, or until golden and cooked through.
  12. Warm the milk with the remaining 2 bay leaves and the peppercorns in a pan on a medium-low heat – keep an eye on it. Before it boils, strain into a jug, then wipe out the pan and return to a medium heat.
  13. Melt the butter, then stir in the flour to form a paste. Start adding the hot milk, a splash at a time, stirring in each addition before adding more, until you have a smooth, creamy sauce.
  14. Crumble in one-third of the feta and grate in one-third of the kefalotyri, then simmer over a low heat for a further 5 minutes, or until thick and smooth. Leave to cool slightly.
  15. To assemble, spoon half the ragù over the tray of potatoes, then layer half the aubergines on top. Repeat with the remaining ragù and aubergines.
  16. Separate the eggs (saving the whites for another recipe). Whisk the yolks into the sauce, then pour over the aubergines. Crumble and grate over the remaining cheese, drizzle with oil, and bake for 40 minutes, or until golden.
  17. Leave to stand for 30 minutes, then serve. Great with a Greek salad.