Slow Roasted Leek and Brie Lasagne

- Step 1Start by adding the leeks to a large frying pan with a glug of olive oil. Place on a medium heat and then fry for around 10 minutes, stirring regularly until softened and well sautéed. Then add the garlic, parsley, cream and 1 egg yolk. Season generously with salt and pepper then turn the heat off and stir together until completely combined. Leave to one side.

- Step 2Make the lasagne sheets by tipping the “00” flour on a clean surface and creating a well in the centre. Crack the eggs in then use a fork to gently beat the eggs, slowly incorporating flour from the sides until it forms a shaggy dough. Knead for around 10 minutes until the dough has formed a smooth ball. Wrap with clingfilm and leave to rest for 20 minutes.

- Step 3Meanwhile, make the béchamel by adding the butter to a medium saucepan and place on a low heat. Once melted add the flour then whisk to form a roux. Cook this out for 2-3 minutes until bubbling and slightly darker golden brown. Then whisk in the milk, a little at a time to ensure no lumps. Then add the nutmeg, Dijon and salt and pepper. Bring up to a simmer and let it thicken. Turn for the heat and leave to one side.

- Step 4After 20 minutes use a pasta machine to roll out the dough into a long sheet until you reach the thinnest thickness level of the machine. Cut the sheets into roughly 15cm long sheets, or the perfect length to fit your lasagne dish.

- Step 5Preheat the oven to 200fan and place a large shallow pan of water on to boil to blanch the pasta.

- Step 6Once the water is boiling, add the pasta sheets for 1 minute before carefully removing and placing into ice cold water.

- Step 7To assemble the lasagne, layer sheets of pasta with spoonfuls of the leek mixture and pour over some béchamel. Repeat until you have used up all the lasagne sheets, leek mixture and béchamel, finishing with a layer of béchamel and the Brie scattered over the top in bite size chunks.

- Step 8Place into the oven for 20 minutes until bubbling and golden brown on top before cutting and serving.