Our 8-portion meals are perfect for entertaining. Just stick one in the oven, open a bag of salad or steam some greens, and you’re done!

• Also available in 1, 2 and 4-portion sizes. This grand version has an extra layer – and is probably the most complicated, labour-intensive dish we make in the COOK Kitchen … but it’s worth it!
• We hand trim leg of higher-welfare pork and cuts of British and Irish beef and use it to make our own mince and the pasta sheets are Italian (from Gino D’Acampo’s own company no less)

Try it with:

• A green salad and a Garlic Ciabatta is all you need
• For the more ambitious, a tomato, mozzarella and basil salad is a nice addition

• We mince cuts of beef and pork ourselves, braise until tender, and add finely chopped carrots, celery, onions and garlic – all for flavour rather than texture. Then we add lots of red wine and it’s all reduced right down, before adding tomato purée, chopped tomatoes and Worcestershire sauce
• Then it’s the classic cheese sauce, made with an authentic mature Cheddar from Somerset
• Then the really tricky bit: it’s all put together, layer by layer. The final topping is a COOK special: basil, tomato purée and grated traditional British Cheddar