'I've spent too much on stamps so you're having yummy lentil lasagne' a recipe.
Ingredients: 200g (approx) red split lentils 1 large onion, chopped 1 clove garlic, chopped 1 can tomatoes 1 red pepper/pimiento 1 teaspoon mixed herbs or oregano (dried) or 1 handful fresh basil, chopped No-need-to-presoak lasagne sheets (or you can blanch ordinary lasagne sheets in boiling water with 1 Tablespoon oil added for 4 minutes, but they stick together in a very annoying way so you have to peel them apart and spread them in 1 layer on a plate or a chopping board while you wait to use them) Grated hard cheese - this is a good way to use dried-up Mousetrap cheese. Cheddar or Edam or any hard cheese will do. For the bechamel sauce: 2 Tablespoons butter (approx) or oil 2 Tablespoons flour about a pint of milk grated cheese. Make the bechamel first: melt the butter over a low heat, stir in the flour (you may need a bit more, you need enough to soak up the fat.) Off the heat, slowly add the milk, stirring. Put the pan on a medium heat and stir with a whisk until it thickens. It...