How to make

1. Pre heat the oven to 180℃

2. Take a large frying pan and add a little oil and fry the mince until really crispy and brown.

3. Meanwhile, finely chop the carrots, onion and celery.

4. Remove the mince from the pan and add a little more oil, add the carrots, onion and celery - fry for 3 mins.

5. Add the crushed garlic ad fry for a further minute, then return the mince to the pan.

6. Add the passatta, tomato puree, chilli and stock cube, then simmer this ragu for 15 mins

7. Take the tortilla wraps and cut to the size of your baking dish.

8. When the ragu is ready, place tortilla wraps at the bottom of your baking dish and spread they creme fraiche.

9. Add a layer of ragu then top with another tortilla. Repeat the process making 3 layers, finishing with a layer of creme fraiche.

10. Sprinkle with grated cheddar and bake for 15-20 mins

    Serve with a crisp green salad

This recipe was demonstrated in Our free Thursday class hosted by Chelsea Theatre . Click the link below for a list of the recipes in the weeks a head and to register for the ingredients to cook along!