Simon Rimmer served up tasty shredded pork lasagne with a white sauce and garlic bread on Sunday Brunch.

The ingredients are: 300g of fresh lasagne sheets,1 onion, 1 carrot, 1 stick celery, 2 cloves garlic, 1 bay leaf, 6 sage leaves, a sprig of rosemary, 15ml balsamic vinegar, 100ml red wine, 2 x 400g tins chopped tomatoes, 1kg of skinless pork belly.

For the white sauce: 375g of crème fraiche, 1 egg and 150g of parmesan.

Garlic bread to serve.

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