I do love having meat-free days and this is a little dish I love doing now, it quite long-winded in the ingredients but it’s a winner in our house!! White sauce…. 1 onion 2 bay leaves 4 cloves 350ml milk Cornflour Knob of butter Stud the onion with the bay leaves using the cloves and add to the milk and simmer for about an hour. Thicken it with cornflour and add butter to give it a lovely shine. Basic tomato sauce… 1 tin of chopped tomatoes Handful fresh oregano and basil Chop the herbs up and add all the ingredients together and simmer for around an hour. Chickpea filling… 1 tin of chickpeas 2 cloves of garlic Knob of butter Boil the chickpeas off and sauté the garlic off in the butter. Mix together and pop in the oven for about ½ an hour on 180* Leave to cool once done. Add the tomato sauce and chickpea filling together. Mushroom filling… 200g Wild mushrooms Lactaire Délicieux 100g cream cheese We used mushrooms that were given to us by our Nounou but any fleshy mushrooms will do! Pop cream cheese and mushrooms into the blender and mix add salt to taste. Gluten free pasta… 1 egg 100g gluten free flour Pinch of salt Water Work the flour, egg, salt to a crumbly mixture (you can do this in the blender as well) add the water also add a drop of oil mix to a dough constancy the oil will stop it from drying out. Pop into a pasta roller or roll it out as thin as possible cut into right lengths for the dish you are using. Leave in the fridge to harden slightly for around an hour. And finally, to build, starting with the chickpeas layer at the bottom and then pasta, white sauce, pasta, mushroom filling, pasta, well you get the idea! Et voila And enjoy Tia xx #UnFrenchTia