You guys have been on my case to post this recipe ever since I popped the picture up on my Instagram. So here it is, a twist on a family favourite that you definitely will go back to again and again.

Chicken and Chorizo Lasagne (serves 4)

• 500g chicken thigh diced
• 100g chorizo diced
• 1 large onion very finely diced
• 2 celery stalks very finely diced
• 3 cloves garlic crushed
• 2 x 400g tins chopped tomatoes
• 100ml white wine
• Fresh lasagna (approx 9 sheets)
• 1 tbsp. thyme leaves picked
• 1 tsp. smoked paprika
• 1 tsp. sugar

Béchamel sauce:

• 50g unsalted butter
• 50g plain flour
• 500ml milk
• 150g cheddar cheese grated

Method:

1: Cook the onion, celery and garlic over a medium heat in some oil for 5 minutes until softened. Add the chorizo, chicken, thyme and paprika and continue cooking for a further 5 minutes. Add the wine and tomatos, then reduce the heat to a simmer and cook for 20 minutes, add sugar and seasoning to taste.

2: Meanwhile to make the béchamel sauce, melt the butter over a low to medium heat then whisk in the flour and cook for 2-3 minutes, gradually pour in the milk whisking as you go and continue whisking until thickened and smooth. season with salt and pepper.

3: Assemble the lasagne in a greased oven dish by layering the chicken mixture, bechamel and pasta alternatively, finishing with the bechamel, sprinkle over the grated cheese and cook in an oven set at 190c / gas mark 5 for 40 minutes. Leave to stand for five minutes before serving with a side salad.