Lasagna

1. In a large stock pot heat oil
2. Add onions, garlic, 5 mins or until soft mins stirring occasionally.
3. Add the beef mince and oxo cube stir breaking up the mince.
4. Cook until the mince has browned
5. Add tinned tomatoes and stir
6. Bring to the boil, turn down heat and simmer until thickens
7. Once most of the liquid has cooked down it is ready.

White Béchamel Sauce 

1. Heat butter in a pot until melted and bubbling
2. Add flour and quickly whisk to form a paste
3.  Slowly add milk whisking as you go
4. whisk on an off until starts to thicken
5. Add cheese and whisk until cheese is melted

Assemble the lasagne by firstly putting a thin layer of cheese sauce on the bottom of a non-stick tray, then place pasta sheets over the white sauce making sure all the sauce is covered. Spoon the beef Ragu sauce over the pasta layer. Complete this process until all the Ragu sauce is used. Finally pour the remainder of the cheese sauce over the last layer of pasta and sprinkle with cheese.

Basic White Bread

1. Put the flour (300g), yeast (1 tsp) and salt (1 tsp) into a large bowl - Put the salt and yeast on opposite sides of the bowl to prevent the salt killing the yeast before it's had a chance to work.

2. Make a well in the centre and add half the water (75ml), mix well with your hands.

3. Keep adding water a little bit at a time until all of the flour has been incorporated into the dough. The dough should be slightly sticky but not sloppy - You may not need to full 150ml listed, keep adding a little water at a time until all the flour is incorporated into the dough. If you accidentally add too much water add a sprinkle of flour and combine until you have the right consistency.

4. Spread a little of the olive oil onto a clear work surface and knead the dough in the oil, keep adding a little oil until the full 1 tbsp has been incorporated.

5. Keep kneading the dough until it is smooth, springy and if you stretch it in front of a light source you'll be able to see the light coming through without the dough breaking.

6. Put the dough into a lightly oiled bowl and cover with cling film. Leave to prove for 30 mins.

7. Shape the dough into an oval shape and place on the tin you're planning to cook the loaf on.

8. Loosely cover with a tea towel and leave to prove for a further hour until it has doubled in size.

9. Pre-heat the oven to 220°C/200°C fan

10. Bake in the oven for roughly 30 minutes. To check if the loaf is cooked, turn the loaf over and tap the bottom - it should sound hollow.

11. Once the loaf is cooked leave to cool on a wire rack