Chicken and chorizo lasagne

In January when it's cold, all you really want is food that's warm and comforting. Dean's got a lovely twist on a hearty lasagne.

Serves 4

Ingredients500g chicken thigh or breast sliced100g chorizo diced1 large onion, very finely diced2 celery stalks, very finely diced3 cloves garlic, crushed2 tins chopped tomatos150ml white wineFresh lasagna (approx 9 sheets)1 tbs thyme leaves1 tsp smoked paprika1 tsp sugar60g parmesan cheese, grated50g unsalted butter50g plain flour500ml milk

Method

• Cook the onion, celery and garlic in some oilfor 5 mins until softened

• Add the chorizo, chicken, thyme and paprika and continue cooking for 5 mins

• Add the wine and tomatoes, then reduce the heat to a simmer and cook for 20 mins. Add sugar and seasoning.

• Meanwhile to make the white sauce, melt the butter over a medium heat, then whisk in the flour, pour in the milk and continue whisking until it comes to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Season well with salt and pepper.

• Assemble the lasagne in a greased oven dish by layering the chicken mixture, béchamel and pasta alternatively, finishing with the béchamel.

• Sprinkle over the grated parmesan and cook in an oven set at 200°C, gas mark 6 for 40 minutes. Leave to stand for five minutes before serving with a side salad.