Instructions: Prepare all wild mushrooms by trimming off stalks and cutting into four pieces. Peel celeriac and slice thinly to represent lasagne pasta sheets.

Fry shallots and garlic in 1oz of butter. Add mushrooms, season with salt, pepper and cook until they are soft and no longer raw. Add freshly chopped herbs. Blanch celeriac sheets in boiling salted water for 3-4 minutes, then refresh in cold water to stop the cooking process. Drain celeriac sheets on to kitchen paper, pat dry and reserve.

Bechamel sauce:
Melt butter, add flour then mix to form a roux, cook for 1 minute then take off the heat. Boil milk with onion and bayleaf, then strain out onion and bayleaf. Gradually add the milk into the roux, back on the heat, stirring continually until a thick sauce is formed. Cook for 30 minutes over a low heat.

Add 3/4 of the grated cheese and the double cream. Assemble the lasagne.

Place a spoonful of cheese sauce on to the bottom of a 6 inch x 10 inch deep rectangular dish to just cover the whole base.

Then place a layer of the celeriac sheets to cover the sauce. Then cover this with 1/3 of the wild mushrooms and some more of the cheese sauce, continue this process, finishing with a layer of celeriac and then cheese sauce.

Cep jus:
Fry the shallots and garlic making sure they dont colour, in a very small amount of olive oil. Add the trimmings and crushed ceps, then add alcohol and vegetable stock. Simmer for 1 hour to extract as much flavour as possible. Pass through a fine sieve and reduce by half.

Deep fried sage:
Place fresh sage in hot oil and fry for 1 minute. Drain on to kitchen roll and sprinkle over lasagne.

To serve:
Cut out on to a plate and serve with cep jus around and deep fried sage on top.

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