Asparagus fried rice with crispy chilli and egg

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In an oven proof dish, layer ½ of your filling, then a sheet of pasta and ½ of your bechamel sauce. Repeat this again and top with a little extra cheese to create that signature caramelised lasagne topping. Cook in the oven for 25 minutes at 190C/gas 5 until the lasagne has a perfectly golden top.

Pair with: Campaneo Old Vines Tempranillo 2020

Deliciously different and super-sensational in the flavour stakes

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“Secondly, I’ve paired my asparagus fried rice with the full-bodied buy phone number list Campaneo Old Vines Garnacha. Made with crispy chilli, this dish is a little bit fiery and is topped with a fried egg. Deliciously different and super-sensational in the flavour stakes.”

If you don’t have any leftover cold rice then cook ½ mug of rice for about 7 minutes in a saucepan with a lid over a medium heat along with 1 mug of water. Once all the water has been absorbed and the rice is cooked, then allow to cool. Fry the onion in a pan over a high heat in a splash of oil for a couple of minutes before adding the garlic and asparagus. After about 2 minutes, as the garlic starts to colour, add the rice then continue to pan fry for a few more minutes. Scrape everything to one side and fry an egg in the empty side, add a splash of soy sauce and serve and a dollop of crispy chilli sauce.

“Finally, my mushroom orzo – ready in minutes – is paired with the Campaneo Old Vines Tempranillo. A great partnership for elevating your everyday evening meals.”