Parma ham, chicken liver and mushroom vincisgrassi

Method

1. For the sauce, stud the onion with the cloves and put in a pan with the milk, bay, thyme and peppercorns. Bring to the boil, then take off the heat. Leave to infuse for 30 minutes.  
2. Put the porcini mushrooms in a small bowl, cover with the hot stock and put a ramekin on top to keep them submerged. Set aside. Put a large pan of salted water on to boil.
3. Cut the parma ham slices in half lengthways, stack them up, then cut them across into thin slivers. 
4. Recipe continues after advertising adslot-recipe-4
5. Drop the lasagne a sheet at a time into the boiling water and cook for 12 minutes or until al dente. Drain, rinse under cold water, then lay out the sheets side by side on a large sheet of cling film. Cover with more cling film. 
6. Drain the porcini, reserving the stock, then squeeze out any excess liquid. Heat the 30g butter and oil in a large non-stick frying pan, add the porcini and fry gently for 2 minutes. Add the fresh mushrooms, increase the heat and fry for 3 minutes. Add the reserved chicken stock and cook rapidly until the liquid has almost evaporated. Add the chicken livers and fry for 3 minutes, stirring. Add the parma ham and stir until well mixed. Remove from the heat and season with pepper – the ham should make it salty enough. 
7. Bring the milk for the sauce back to the boil, then strain through a sieve into a jug (discard the flavourings) and make back up to 1 litre with extra milk if necessary. Melt the 75g butter in a medium pan, add the flour and cook gently for 2 minutes, stirring, without letting it colour. Remove from the heat and gradually stir in the hot milk. Bring back to the boil, stirring, then simmer gently over a very low heat, stirring occasionally, for 10 minutes or until it thickens to coat the back of a wooden spoon. 
8. Heat the oven to 200°C/180°C fan/gas 6. Remove the sauce from the heat, then add 75g of the grated cheddar and the nutmeg. Season. Butter a 20cm x 29cm shallow baking dish and line the base with 3 of the cooked lasagne sheets. Spoon over a third of the chicken liver mixture, then pour over a third of the cheese sauce. Repeat these layers twice more, finishing with the final lasagne sheets, then sprinkle with the remaining cheddar. 
9. Bake for 30-35 minutes until golden and bubbling and heated through. Serve with a mixed leaf salad.