FLORA'S HOME TIP
For velvety-smooth houmous, drain and wash the chickpeas in warm water and rub together between your hands until the skins come loose, then discard them
■ Find these delicious recipes and more in Flora Shedden's latest book, Supper: Recipes Worth Staying In For (£22, Hardie Grant).
Cavolo nero, sausage & ricotta lasagne
SERVES 6 READY IN 1HR 30 MINS FOR THE BECHAMEL ● 700g whole milk ● 1 small onion, quartered ● 2 garlic cloves, unpeeled, squashed ● 1 bay leaf
● 1 thyme sprig, leaves finely chopped ● 1 rosemary sprig, leaves finely chopped ● 70g butter ● 50g plain flour ● Nutmeg for grating ● 50g parmesan, grated ● 50g cheddar, grated FOR THE LASAGNE ● 500g milk ● 200g cavolo nero ● ● ● ● ● ● ● ●
