Mary Berry served up melanzane pasta with a white cheese sauce and tomato and basil sauce on Mary Berry Everyday.

The ingredients are: 2 large or 3 small aubergines, sliced into 5mm rounds, 4 tbsp olive oil, 6–7 sheets dried lasagne and salt and freshly ground black pepper.

For the white cheese sauce: 50g butter, plus extra for greasing, 50g plain flour, 568ml milk, warmed, 1 tsp Dijon mustard and 100g Parmesan (or a similar vegetarian alternative), grated.

For the tomato and basil sauce: 2 garlic cloves, crushed, 1 x 400g tin chopped tomatoes, 500ml passata, 1 bunch basil, chopped and 2 tsp caster sugar.

The recipe is available in Mary’s book titled: Mary Berry Everyday – available at Amazon now.