Serves 6

Prep 15min
Cook 1 hour

1 large haggis, about 900g
About 250g lasagne (not pre-cook)
3-4 large, ripe tomatoes, sliced
Salt and freshly ground black pepper

For the sauce
40g butter
40g plain flour
500ml milk
3tbsp freshly grated Parmesan cheese
Extra virgin olive oil, for drizzling

Method

Preheat the oven to 180C/390F/gas mark 4. Cut open the haggis and crumble with your fingers. Scatter some over the base of a buttered lasagne dish. Top with a third of the lasagne sheets then with more haggis.

Add a layer of tomatoes and season well, then cover with lasagne and the remaining haggis. Finish with the remaining lasagne.

To make the sauce, melt the butter and stir in the flour to form a roux. Gradually add the milk, stirring or whisking for four or five minutes to form a sauce, then season to taste. Pour this over the lasagne, top with the cheese and a drizzle of oil.

Bake, uncovered, for 50 to 55 minutes, or until golden and the lasagne is soft (check with the tip of a knife). Rest for ten minutes or so before cutting.

Times Recommends

• Jane MacQuitty’s party wine
• Oliver Peyton's Christmas pavlova
• Blood orange cosmopolitan