
See the 1kg of lean beef mince in the fridge and realise it's a not-so-subtle hint to make the lasagne you've been promising for months weeks. Dig out your husband's favourite cookbook.
You've made this recipe maybe five times before but you still automatically look in the index under L for Lasagne. What the...? I'm sure it was in this book! Oh yeah, that's right, it's nested under P for Pasta. Sigh.
Turn to page 90. Squint to find tiny coloured print between the Veal Ragu and Roast Vegetable and Goat's Cheese Lasagne recipes that says "Traditional Lasagne". Wonder what colour you'd call that font. Mushroom? No, not pinky enough. Champagne? Wonder if there is any champagne in the house. Squint again to find that the "Traditional Lasagne" calls for a batch of cheese sauce, for which the recipe appears on page 87. Then notice there's another heading under "Traditional Lasagne" that says "Beef Lasagne", under which nothing appears but a reference to a quick-and-easy bolognaise on page 88.
Wonder why the instructions for the various components of the lasagne, plus its assemblage, are spread across three pages. Remember that there is a bottle of white wine in the fridge, but decide that it might be too great a risk, seeing as an engineering degree plus a whole lot of flicking back and forth between pages is going to be required to make this lasagne.
Savour the frisson that comes from (re)discovering that the quick-and-easy bolognaise lives up to its title. Biff the mince, diced onions, crushed garlic, passata, beef stock and tomato paste into a large pot. Boil and then simmer for an hour, with little more required but stirring often occasionally and "checking seasoning and consistency". Ha ha. Yeah right.
Evict everyone from the kitchen for the cheese sauce bit. Remember how this is the bit that requires the precision and dexterity of a hired hit man, where butter and flour and hot milk are the targets. Also recall, with some pride, that this is the only occasion in your life so far where you have successfully managed three active saucepans on the stove at once!
Measure out the butter and flour on electronic scales and combine them as instructed. Puzzle at the following instructions: "Reduce heat and 'cook' the roux for 2-3 minutes, stirring often." Wonder why "cook" is the word that is in inverted commas. I mean, what the fuck is a roux? Wonder where the fuck your French-English dictionary is. Decide you don't have time to find it. Decide the next sentence "What you are really doing here is cooking the flour" does not help at all. Decide that husband's detailed explanations about heat and gluten are even less helpful, and suddenly it appears the whole fucking world knows what a roux is and why it's so important to "cook" it and in the meantime, there's a timer counting down from three minutes to two to one and there's milk to be heated and added one ladleful at a time so the cheese sauce doesn't turn out lumpy as fuck.
The cheese sauce ends up smooth as a baby's botty. And pretty tasty too, due to teaspoon of Dijon mustard, a whole lot of tasty cheese, and some salt and pepper flung in with all the flair of a budding Stefano de Pieri.
Pour a glass of wine and gulp sip it while waiting for the rest of the hour's bolognaise simmering to pass. Flip back to page 90, where you started, and follow the instructions for layering the lasagne, occasionally getting a bit creative with broken lasagne sheets that possibly should have been carbon dated as the date of their purchase is not entirely clear but may have preceded the birth of your now-two-year-old daughter.
Biff it all into the oven at 180 degrees Celcius regardless. Enjoy another glass of wine during the 30 to 40 minutes it takes to bake. Take the seriously gorgeous-looking (and really rather heavenly-smelling) lasagne out of the oven and let it stand for about ten minutes, and use this time to boil up some green beans and sweet corn as an accompaniment... but only if you're feeling virtuous/hypervigilant about your little 'un's fibre intake.
Unfortunately, this entails some washing up as all three saucepans have been used in the making of the bolognaise/roux-cooking/milk-warming. Washing up is not usually the purview of the chef, but seeing as you only cook maybe five times a year, you feel you should probably wear this one. The white wine seems to make the task more pleasant, anyway.
Plate up, tuck in and loftily dismiss compliments that the meal is restaurant quality (while secretly basking in the inner glow). You might even start to enjoy this cooking caper one day...
With apologies to Allan Campion and Michele Curtis, who have otherwise made a seriously fantastic cookbook.