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Chicken lasagne with garlic dough balls
Fruit and vegetables
4 large
garlic
cloves, finely chopped
1 white
onion
, finely chopped
2
garlic
cloves, finely chopped
4 fresh
thyme
sprigs
10g/1/3oz
tarragon
stalks, leaves reserved
350g/12oz
chestnut mushrooms
, washed and halved
1 large
red onion
, finely sliced
2
garlic
cloves, finely chopped
4 fresh
thyme
sprigs, leaves picked, and stalks reserved
Tins, packets and jars
1½ x 400g tins
chopped tomatoes
50g/1¾oz
plain flour
2 tbsp
Dijon mustard
9
lasagne sheets
Cooking ingredients
20g/¾oz fine
sea salt
6g/¼oz dried active
yeast
1 tsp
olive oil
freshly ground
black pepper
3 tbsp
olive oil
1
bay leaf
30g/1oz dark soft
brown sugar
30ml/1fl oz
white wine vinegar
, plus extra for finishing
sea salt and freshly ground
black pepper
sea salt and freshly ground
black pepper
3 tbsp
olive oil
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
150g/5½oz salted
butter
, softened
650ml/23fl oz whole
milk
120g/4½oz unsalted
butter
100g/3½oz
cheddar
, grated
50g/1¾oz
Red Leicester
, grated
30g/1oz
cheddar
, finely grated
30g/1oz
Red Leicester
, finely grated
40g/1½oz
Parmesan
, grated
Meat, fish and poultry
3 large
chicken breasts
, each cut into 4–6 pieces
Other
585g/1lb 5oz strong
bread
flour, plus extra for dusting
400ml/14fl oz warm water
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