Leftover brisket lasagne

The cook

1. 01

   Step 1SORT THE FIRE

   Set up a kettle BBQ with banked coals and a generous indirect area, or a kamado with its heat deflector fitted. Stabilise at 180°C with the lid shut. Have a deep, BBQ-safe metal roasting dish ready, roughly 30 × 22 × 7 cm. No room above the coals for this one: it needs gentle heat all round.

2. 02

   Step 2BUILD THE BASE

   On the hob, heat the olive oil in a large saucepan over a medium heat. Add the onion, carrot and celery and cook for 10–12 minutes, stirring, until softened. Add the garlic and tomato purée and cook for another 2 minutes. That little fry takes the raw edge off the purée.

3. 03

   Step 3BRING IN THE BRISKET

   Add the tomatoes, stock and oregano. Bring to a simmer, then stir in the brisket and simmer gently for 15–20 minutes, stirring regularly, until piping hot throughout. Keep it loose and spoonable rather than dry: those pasta sheets need moisture. Add a splash of water if needed, then taste before adding salt and pepper. Brisket bark can bring a hefty seasoning punch.

4. 04

   Step 4MAKE THE CHEESE SAUCE

   While the ragù simmers, melt the butter in a second saucepan over a medium-low heat. Stir in the flour and cook for 2 minutes. Gradually whisk in the milk until smooth, then simmer gently for 5–7 minutes, stirring, until it coats the back of a spoon but still pours easily. Take off the heat, stir in the Cheddar and season with nutmeg, salt and pepper.

5. 05

   Step 5STACK IT UP

   Spread a thin layer of ragù across the dish. Add a single layer of pasta, breaking sheets to fit without heavy overlaps. Spoon over a third of the remaining ragù and a quarter of the cheese sauce. Repeat twice more, giving you three pasta layers. Finish with the remaining cheese sauce, then scatter over the mozzarella and Parmesan. Keep every pasta corner covered so it softens rather than turning into cardboard.

6. 06

   Step 6BAKE INDIRECT

   Loosely tent the dish with foil, keeping it off the cheese, and place over indirect heat. Shut the lid and bake at 180°C for 35 minutes. Remove the foil, rotate the dish if one side is cooking faster, and bake for another 20–25 minutes until bubbling and golden. Keep the lid shut between checks.

7. 07

   Step 7CHECK THE CENTRE

   Slide a small knife through the middle: the pasta should offer no hard resistance. Check several central spots with a clean temperature probe; aim for at least 75°C for 30 seconds. If the pasta is still firm or the centre needs longer, cover loosely and continue cooking in 5–10 minute bursts. A bronzed top is lovely, but it doesn't tell you what's happening underneath.

8. 08

   Step 8REST, THEN GET STUCK IN

   Lift the dish off the BBQ and rest for 15 minutes before cutting. This lets the layers settle and the sauce thicken enough to hold a slice. Scatter with the torn basil, if using, and serve. This is already reheated brisket, so don't cool and reheat it again.