Our recipe of the week… The Rooster Lasagne!


Prep time 20 mins, sauce cooking time 11/2 hours, last cooking time 1 hour

Serves 6 people

680g of Jackson’s prime steak mince
225g of Jackson’s prime pork mince
1 finely chopped onion
Sprig of fresh thyme
Sprig of fresh basil
½ a lemon
2 tablespoons sugar
1 tube of tomato puree
2 tins of chopped tomatoes
¼ cup of Lea and Perrins
2 tablespoons of salt
1 tablespoon of ground black pepper
3 chopped garlic cloves
2 fresh tomatoes
100g of parmesan cheese

For the cheese sauce:
1 pint of milk
300g of grated cheddar
1 teaspoon of English mustard


– Mix both minces together and fry with onions until browned
– Transfer to a bigger pan along with ½ pint of water
– Add all of the other ingredients and simmer for 1½ hours
– Put the milk into a pan, heat and melt the cheese into it and add the mustard
– Bring to the boil and then thicken with cornflour

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