Step 1 Preheat the oven to 180c.

Step 2 Prepare the filling. Heat the olive oil in a large pan. Add the onion, garlic and cook until softened. Add spinach in batches and cook until just wilted - just a minute or two. Remove from the heat and when it’s cool enough to handle, pour the mixture into a clean dry tea towel and wring out the excess liquid. Place it all into a blender along with the ricotta, nutmeg and plenty of black pepper and blitz until smooth. Pour it into a bowl and stir through the shredded ham hock. Check the seasoning throughout.

Step 3 To make the béchamel, gently melt the butter in a large pan and stir through the flour to make a roux. Gradually whisk in warm milk until smooth and thickened. Remove from the heat and stir in the Lord London cheese, Dijon mustard and Béarnaise sauce. Season generously.

Step 4 Spread a thin layer of béchamel on the base of a baking dish. Cover it with a layer of lasagne sheets, then a portion of the ham and spinach filling, followed by more béchamel. Continue layering until the dish is full, finishing with béchamel. Scatter over the remaining cheese.

Step 5 Bake for 40-45 minutes until golden, bubbling and crisp on top. Rest for 15 minutes before serving.