Don’t let colder nights and darker days get you down – warm up with one of these hearty home-cooked meals
, this stew tastes even better the next day, so make plenty and treat yourself. The sweetness of the leeks and cabbage marry perfectly with the meltingly tender meat to make aa few dill or parsley sprigs, finely chopped
Pour in the beef stock. Bring to the boil, then turn down the heat and cover the pan. Leave to simmer for an hour, by which time the beef should be tender and the barley cooked through. Put the cherry tomatoes in a sieve or colander and sprinkle them with salt, then leave them to drain for at least 20 minutes. Sprinkle with the oregano.To make the spinach filling, heat the olive oil in a sauté pan or frying pan and add the onion. Cook until soft and translucent, then add the courgette and cook until it has reduced down.
Top with another layer of lasagne sheets and repeat until you have three layers. Add a top layer of lasagne, then pour over the remaining Béchamel. Place the pan on a high heat, cover with a lid, and bring to the boil. Reduce the heat and simmer for 20 minutes, until the veg are tender. Stirwell, then cover, bring to a simmer and cook gently for eight to 10 minutes, until the sauce has thickened.
Add in the cheeses, leaving a little bit aside for the topping, and continue to mix together until the cheese has melted.mix until all the pasta has been covered. Place into an ovenproof dish and sprinkle the top with the leftover cheese.Roughly chop the stale bread and place into the hand blender chopper attachment. Chop to make breadcrumbs.
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