Red Wine Beef & Mushroom Ragu Lasagne

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook mushrooms, carrot and celery, until tender, 6-8 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until browned, 3-4 minutes. • Add tomato paste, Aussie spice blend and remaining garlic, then return the veggies to the pan and cook, stirring, until fragrant, 1-2 minutes. • Add the water, beef-style stock powder and red wine jus and cook, until slightly reduced, 1-2 minutes. Season to taste.

• While the filling is cooking, heat a medium saucepan over medium heat with a drizzle of olive oil. Cook leek and remaining butter, stirring, until softened, 4-5 minutes. • Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. • Remove pan from heat, then slowly whisk in the milk until smooth. • Stir through grated Parmesan cheese, then season with salt and pepper.

• Spoon half the beef filling into a baking dish, then top with lasagne sheets (lay two sheets alongside each other for 4 people). Follow with a layer of cheesy sauce. • Repeat with the remaining filling, lasagne sheets and cheesy sauce. Sprinkle evenly with shredded Cheddar cheese. • Bake lasagne until golden, 20-25 minutes.

• Meanwhile, thinly slice radish. • Cut deep slices across wholemeal panini, taking care to not slice all the way through, in 1cm intervals. • Push garlic butter into panini slices with a knife and wrap in foil. • Place panini directly on oven wire racks and bake until heated through, 8-10 minutes.