For the Ragu

7kg brisket on the bone  (Powels of Olverstone butchers for ethically sourced meat)

1kg flat mushrooms

1kg carrots

1kg white onion

250g garlic

50g rosemary

50g thyme

5 bay leaf

4x 2.5ltr tinned chopped tomatoes

200ml red wine vinegar

200g dark muscovado sugar

2.5 ltr red wine

Salt and pepper to taste

Ask for English vegetables and herbs etc. we use total produce based in Bristol we also get our milk, butter and flour from here which is all from the UK.


For the Bechamel

500g plain flour

500g salted butter

4 litres milk (Bruton dairy)

1kg Somerset cheddar grated (local produce)


For the Old Winchester crisp

12kg grated Old Winchester (La Chasse)

3 boxes of fresh pasta sheets (La Chasse)

60 portions of leeks and greens

8 spring greens

6 leeks


We have chosen this dish to put forward because it is using locally sourced, ethical sustainable meat that has a low carbon footprint. Brisket on the bone is an unusual cut that you don’t usually see which means a lot of it will probably go to waste so lets use it and make it delicious.  We’re going to cook the whole joint in the ingredients for the sauce meaning we are using everything. The pasta we are going to use, comes from a local business. All the dairy we are going to be using is also local.


For the brisket Ragu you will need one large very deep gastro tray. Baking paper and tinfoil and a chopping board and sharp cook’s knife.

Preheat oven to 200c

Dice the onions and carrots into brunoise, finely chop garlic, thyme and rosemary. Place all in the bottom of the gastro tray with a salt and pepper. Also put in two of your cans of chopped tomatoes and bay leaves and mix.

Place brisket joint carefully into the gastro tray also then add your wine, sugar and vinegar and carefully stir. Next place baking paper over the meat and mix creating a cartouche and then cover with tin foil.

Place in the oven for 6hrs at 200c occasionally stirring, then turn the oven down to 100c and leave for another 12hrs. Take out of the oven and leave to cool slightly.

Whilst brisket is cooling fine Brunoise the mushrooms and roast in the oven with a little oil and salt and pepper for 15mins at 200c set aside for later.

Take the brisket out of the sauce and place on a separate tray.

Go through the remaining sauce left in the gastro tray and take out any bones that have fallen out of the brisket joint.

Transfer sauce into a large pan and add the other two tins of chopped tomatoes and reduce until new tomatoes have cooked out.

Whilst sauce is cooking out pick the brisket removing fat and bones you might need to chop up larger bits a little bit. Add brisket and mushrooms to sauce and season to taste. Let cool and tub up.

For the béchamel, you will need one medium thick based sauce pan. Melt butter on a low heat and flour and cook out until you get a bread-crumby texture.

Slowly add milk stirring as you go to avoid getting lumps in your sauce and carry on stirring until the sauce thickens. Add cheese whisk in and season to taste. Let cool and tub up.

For the Old Winchester crisp you will need a silicone baking mat and a flat try.

Preheat oven to 200c and take the fan setting off

Put a thin layer of grated old Winchester on the silicone mat on the tray and place in the oven for between 10 and 12 mins let cool and break up into large-ish pieces and put in a tub keep repeating until all cheese is made into crisps.

Remove from packet and cut straight down the middle lengthways. Put in an air tight box with layers of baking paper in-between to stop sticking.

Finely slice leeks and greens mix together and set aside.

To put together, heat up 130g of ragu and 120g of béchamel. Whilst these are heating up cook pasta in boiling salted water for 4 to 5 minutes. Also cook greens and leeks in boiling salted water for 3 to 4 minutes. Once greens are done coat in a little oil and salt and pepper.

Once pasta is done coat in a little oil and salt and pepper. In a pasta bowl place leeks and greens in the centre making them flatish because it’s the base for lasagne.

Next put pasta on top with a third of it covering the greens leaving the rest to hang to one side to make up the other layers. Put half the heated Ragu on the bottom layer the a third of the béchamel then get the pasta and fold over the top repeat the process again for the next layer you should be making a S layer with the pasta.

For the final layer just put the remaining béchamel on top and the your old Winchester crisps. Wipe around the plate and serve.

Celebrates local
Celebrates local
Has a low carbon footprint
Has a low carbon footprint
Includes better meat
Includes better meat