Parma ham, chicken liver and mushroom vincisgrassi

Method

1. For the sauce, stud the onion with the cloves and put in a pan with the milk, bay, thyme and peppercorns. Bring to the boil, then take off the heat. Leave to infuse for 30 minutes.  
2. Put the porcini mushrooms in a small bowl, cover with the hot stock and put a ramekin on top to keep them submerged. Set aside. Put a large pan of salted water on to boil.
3. Cut the parma ham slices in half lengthways, stack them up, then cut them across into thin slivers. 
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4. Drop the lasagne a sheet at a time into the boiling water and cook for 12 minutes or until al dente. Drain, rinse under cold water, then lay out the sheets side by side on a large sheet of cling film. Cover with more cling film. 
5. Drain the porcini, reserving the stock, then squeeze out any excess liquid. Heat the 30g butter and oil in a large non-stick frying pan, add the porcini and fry gently for 2 minutes. Add the fresh mushrooms, increase the heat and fry for 3 minutes. Add the reserved chicken stock and cook rapidly until the liquid has almost evaporated. Add the chicken livers and fry for 3 minutes, stirring. Add the parma ham and stir until well mixed. Remove from the heat and season with pepper – the ham should make it salty enough. 
6. Bring the milk for the sauce back to the boil, then strain through a sieve into a jug (discard the flavourings) and make back up to 1 litre with extra milk if necessary. Melt the 75g butter in a medium pan, add the flour and cook gently for 2 minutes, stirring, without letting it colour. Remove from the heat and gradually stir in the hot milk. Bring back to the boil, stirring, then simmer gently over a very low heat, stirring occasionally, for 10 minutes or until it thickens to coat the back of a wooden spoon. 
7. Heat the oven to 200°C/180°C fan/gas 6. Remove the sauce from the heat, then add 75g of the grated cheddar and the nutmeg. Season. Butter a 20cm x 29cm shallow baking dish and line the base with 3 of the cooked lasagne sheets. Spoon over a third of the chicken liver mixture, then pour over a third of the cheese sauce. Repeat these layers twice more, finishing with the final lasagne sheets, then sprinkle with the remaining cheddar. 
8. Bake for 30-35 minutes until golden and bubbling and heated through. Serve with a mixed leaf salad.