Nigel Barden served up a tasty gluten free lasagne with béchamel sauce on Radio 2 Drivetime with Simon Mayon.

The ingredients for the meat sauce are: 2 tsp butter, 4 rashers of back bacon, snipped into pieces, 2 medium carrots, diced, 1-2 celery stick, diced, 2 garlic cloves, finely chopped, 400g beef mince, 200g pork mince, a pinch of ground cinnamon, 2 x 400g tins plum tomatoes, about 400ml red wine (optional), a small handful of oregano or few sprigs of thyme, sea salt and black pepper.

For the béchamel sauce: 60g salted butter, 800ml whole milk, 1 bay leaf, 50g cornflour or tapioca starch, freshly grated nutmeg and 120g Parmesan or Grana Padano, grated.

For the pasta: 1 quantity buckwheat pasta or 1 x 250g pack of shop bought gluten-free lasagne sheets.