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1. Finely slice the Onion & Garlic, and dice the Bacon into 1cm square pieces. Heat some oil in a large pan and fry these ingredients for about 5 minutes.
2. Add the Beef Mince and cook until browned.
3. Peal and dice the Carrot and add to the pan, along with the Chopped Tomatoes, Red Wine, Milk, Crumbled Stock Cube, Oregano, Nutmeg and Tomato Puree.
4. Stir everything thoroughly, bring to the boil, and leave to simmer for about 50 minutes, or, until the bolognese sauce is nice and thick. For the best Lasagne Recipe, you don't want the sauce to be watery.
5. When the sauce is ready, remove from the heat and preheat the oven to 180c.
6. Use an oven proof dish and start layering the Lasagna with the Pasta, Bolognese Sauce and White Sauce. Be sure to start with a layer of Pasta and finish with a layer of Pasta, White Sauce, then Grated Cheese.
7. Put the dish in the oven for 25-30 minutes and be sure to keep an eye on it to make sure nothing is burning. It's then ready to serve.

If you need a helping hand, check out our Lasagna Recipe cook-a-long video below.

1. Finely slice the Onion and Garlic, chop the Bacon into 1cm square pieces and dice the Chicken.
2. Heat some Oil in a pan, then fry the Onion, Garlic, Bacon and Chicken for 5 minutes.
3. Deseed the Pepper and chop into pieces, then add this to the pan with the Tomatoes, crumbled Stock Cube and Rice - give it all a stir.
4. Measure out 300ml of boiling water and mix in the Saffron. Pour SOME of the liquid into the pan so everything is JUST ABOUT covered.
5. Season everything with Salt and Pepper, stir it, then leave to simmer for 15-20 minutes OR until the Rice is just about ready.
6. Meanwhile, prepare the Chorizo by finely slicing it. Then after 15-20 of simmering, add it to the mix with the Prawns, Mussels and Peas. Top up the Paella with the Saffron water if needed. Give it all a stir and simmer for a further 5 mins, then serve.

Check out our step-by-step video for this Paella Recipe below.

1. Peel and slice the Onion and finely chop the Garlic. Heat some oil in a pan and add the Onion, Garlic and Sugar - fry for 5 minutes.
2. Chop the Chicken into pieces and add to the pan with the Fenugreek and Garam Masala - fry for another 5 minutes.
3. Add the Crème Fraiche, Cherry Tomatoes, Bay Leaf, Star Anise and crumbled Chicken Stock Cube to the pan, and stir thoroughly.
4. Once everything is combined, top the Balti up with water until the contents are just covered. Leave to simmer for 25 minutes.
5. Meanwhile, make the curry paste by combining 1 tbsp of Curry Powder with the Vinegar until you reach a paste consistency.
6. After 25 minutes, gradually add the Curry Paste to the pan until it's spicy enough for you.
7. Then roughly chop the fresh Mint and Coriander, stir it into the Balti, and serve immediately.

Watch my cooking video for this Chicken Balti Recipe below. For another great tasting Curry, try my Chicken and Prawn Curry Recipe.