Add the remaining oil to a large frying pan. Fry the beef, leaving it until a brown crust has developed on the underside before breaking it up and turning it over. It’s best to do this in a few batches – if you crowd the pan the meat will stew in its own juices instead of searing. In the freezer:For freezing, wrap the Hairy Bikers roasted vegetable lasagne tightly with foil . It can be frozen for up to 3 months. On a cookie sheet, place zucchini, peppers and mushrooms in one layer. Drizzle with olive oil and season with salt and pepper. Roast in oven for 10-15 minutes until veggies are tender. In the fridge:To store Hairy Bikers roasted vegetable lasagna in the fridge, put it in an airtight container or tightly covered with plastic wrap. It can be refrigerated for up to 3–4 days.

In the 1960s homity pie saw a revival when Cranks Vegetarian Restaurant added it to its menu at a time when vegetarianism was gaining popularity, particularly among the hippie subculture. Whether you like them boiled, mashed or stewed, there’s plenty to discover with our other potato recipes. Thinly Slice the Vegetables:To ensure even cooking and easier layering, try slicing the zucchini and red pepper into thin, uniform slices.Season the Vegetables:Before roasting the zucchini, peppers, and mushrooms, you can sprinkle them with some additional herbs or spices, such as dried oregano, garlic powder, or smoked paprika. Preheat the oven to 200°C/Fan 180°C/Gas 6. To assemble the lasagne, spread a third of the meat sauce in the base of a rectangular ovenproof dish, large enough for 3 sheets of lasagne. Cover with lasagne sheets and then add another third of the meat sauce. Spoon 100g of the ricotta in teaspoons over the sauce. Add 100g of the mozzarella and a few basil leaves.

On the stove:To reheat on the stove, place a Hairy Bikers Roasted vegetable lasagne in a saucepan or. Heat over medium-low, stirring occasionally.In more recent years homity pie has been popularised by the Hairy Bikers in their Best of British series, and it's this deep-filled version that doesn't skimp on the previously rationed ingredients that is popular today as a tasty and frugal vegetarian pie. Add the breadcrumbs, pine nuts, lemon zest and juice and the parsley to the bowl with the lentils, then the cooked vegetables. Stir in the egg and the mixture should clump together. Form the mixture into 12 balls of about 40g each and arrange them on a baking tray. Bake them in the oven for 10–12 minutes until lightly browned. In the oven:In the oven, place the Hairy Bikers Roasted vegetable lasagne hairy bikers in an oven-safe dish and reheat for 20-30 minutes at 350°F until heated through. To make the filling, heat the oil in a sauté pan and add the onions and red peppers. Cook gently over a medium heat until the onions are soft and starting to take on some colour. Add the remaining filling ingredients along with 50ml of water and plenty of seasoning. Simmer until piping hot, then gently mash the beans so some of them break down. Remove from the heat.

Put the cranberries into a small saucepan and cover with the sherry. Bring to the boil, remove from the heat and set aside until the cranberries have plumped up and absorbed most of the sherry. Continue to cook until the vegetables are just done but still with a little bite to them – this will take about another 2 minutes. Drain and leave to cool.

For more vegetarian recipes from the Hairy Bikerstry their vegetable Thai curry, red onion and beetroot tart, vegetarian chillior avocado poke bowl.