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To be fair, I’m not a big lasagne fan. I’ll eat it, but fundamentally I’ve always thought it was just a slab of spag bol, made solid in the oven. I’ll always opt for something else on a menu.

But this one had me intrigued – partly because it was coming from the kitchen of Adam D’Sylva, who has been one of my favourite chefs for a long time. He is the Cr…