Romesh Ranganathan served up a tasty vegan lasagne with homemade pasta, dried porcini mushrooms and vegan red wine on Jamie and Jimmy’s Friday Night Feast.

The ingredients are: 20 g dried porcini mushrooms, 2 large red onions, 6 cloves of garlic, 2 carrots, 2 sticks of celery, 2 sprigs of fresh rosemary, olive oil, 1 teaspoon dried chilli flakes, 2 fresh bay leaves, 100 ml vegan Chianti wine, 1 x 400 g tin of green lentils, 2 x 400 g tins of quality plum tomatoes, 750 g mixed wild mushrooms, ½ a bunch of fresh thyme , (15g), 2 slices of sourdough , (100g), 70 g vegan Cheddar cheese, ½ a bunch of fresh sage , (15g) and extra virgin olive oil.

For the past: 400 g durum wheat flour , or fine semolina flour, plus extra for dusting.

For the white sauce: olive oil, 4 heaped tablespoons plain flour and 800 ml almond milk.

See Jamie’s recipes in his book titled: Jamie’s Friday Night Feast Cookbook available from Amazon now.