Years ago, the food writer Sue Lawrence and I had public spat over a Lasagne!

I am very much a purist when it comes to food. I love classic regional dishes that give a sense of heritage, nostalgia and authenticity.

Think spaghetti carbonara and I am immediately in Rome, wandering the narrow streets behind the Vatican in search of that elusive trattoria where the Pope pops in for lunch.

Think Risotto Milanese and I am standing in the shadow of the majestic Duomo.

Think lasagne and I do not think of haggis! So, when the lovely Sue told me about her new recipe of haggis lasagne I nearly choked with indignation.

But, not to be prejudiced I gave it a try. And, all I can say is, she was right. It’s a winner.

But I just can’t help thinking, what would Rabbie say ?

Haggis Bolognaise

650g haggis meat or vegatarian

1 tablespoon olive oil

1 medium onion

1 clove garlic

2 sticks celery

1 carrot

3 x 400g tins tomatoes, liquidised

Fresh basil

Peel and finely chop the onion, garlic, carrot and celery.

Warm the oil in a saucepan and sauté until softened.

Open the haggis and crumble the contents into the saucepan.

Add the tomatoes.

Stir and cook slowly for half an hour or so.

Check seasoning.

Make the bechamel sauce :

50g unsalted butter

50g plain flour

500ml milk

Sea salt

black pepper

Soften butter in a saucepan, add the flour and stir to form a ball.

Cook over a low heat stirring with a wooden spoon for 5 minutes.

Add a quarter of the milk and stir into the mixture over a low heat to make a smooth paste.

Add the rest of the milk.

Stir until the sauce simmers .

Season

MAKE THE LASAGNE

8 sheets lasagne

2 x 125 g packs mozzarella

4 tablespoons grated parmesan or cheddar

Cook the lasagne in boiling salted water for 3-4 minutes.

Drain and leave in cold water to stop them sticking

Choose a non-stick oven proof dish (30cm x 15cm x 6.5 cm )

Drain the pasta.

Spread a tablespoon each of bechamel and tomato sauce on the bottom of the dish.

Cover with a layer of pasta.

Layer the lasagne with tomato sauce, bechamel, pieces of mozzarella and a sprinkling of grated cheese.

Add the next sheets of pasta and layer again, building 3-4 layers evenly, making sure the edges are well covered.

Finish with the scrapings of last of the sauces and grated cheese.

Add a few basil leaves

Will keep 2 days refrigerated.

Remove from the fridge an hour before cooking

Pre-heat the oven 220C/425F/Gas 7

Bake 40-45 minutes until thoroughly cooked through.