Chicory and mushroom pasticcio

1. Put the milk in a saucepan with the bay leaves. Slice the red onion; set the slices aside and add any trimmings to the milk. Bring to the boil then take off the heat, cover and set aside to infuse for 20 minutes.

2. Meanwhile, put the sliced onion in a large pan with the oil and a pinch of salt. Set over a low-medium heat and sauté for 10 minutes, until softened. Add the mushrooms and garlic. Turn the heat up to high and cook briskly, stirring often, until the mushrooms begin to brown. Add the chicory and vinegar to the pan and cook, stirring, for 3-5 minutes, or until the chicory has softened. Season and tip into a bowl. Wash out the pan and put the butter and flour in it.

3. Preheat the oven to 200˚C, gas mark 6. Strain the infused milk and return to its pan. Warm through over a low heat. Put the pan with the butter and flour over a low heat and stir until a smooth paste forms. Allow to bubble for a minute, stirring. Gradually add the hot milk, a few tablespoons at a time, stirring constantly. Keep stirring and adding more generous amounts of milk until you have a smooth bechamel sauce. Simmer for 2 minutes to thicken slightly. Take off the heat and stir in the nutmeg and ½ the cheese, then season.

4. Lightly butter a medium oven dish (about 20cm x 30cm or 1.5 litre in volume) and spoon 1 /3 of the chicory mixture over the base. Top with a layer of lasagne sheets, followed by 1 /3 of the bechamel. Repeat these layers twice, so that you finish with a final layer of bechamel. Scatter with the rest of the cheese and bake for 25-30 minutes, until golden and bubbling. Allow to stand for 10 minutes before serving with salad or steamed vegetables, if liked.