Crab lasagne

Method

1. Heat the oven to 160°C fan/gas 4. Heat the oil in a large frying pan and sizzle the fennel seeds for 30 seconds. Add the shallots and garlic, then cook gently for 5 minutes until translucent. Pour in the wine and leave to bubble for a few minutes until reduced by half. Stir in the brown crabmeat, then the tomatoes and simmer for 8 minutes. You should be left with a saucy but not too watery ragù.
2. While the ragù simmers, make the bechamel. Melt the butter in a saucepan, then stir in the flour until it forms a paste. Cook for 1 minute, then start whisking in the warm milk, bit by bit, until you have a smooth sauce. Stir in the lemon zest, dill, white crabmeat and Tabasco, then season with salt, pepper and a squeeze of lemon juice.
3. Layer up the lasagne. Begin with a sheet of pasta, then a quarter of the ragù, then a quarter of the bechamel. Repeat 3 more times, sprinkling the top layer of bechamel with the grated cheddar and sesame seeds. Bake for 25 minutes, then leave to rest for 5-10 minutes before serving.