By Tessa Kiros
This is a definite favourite for most of the kids I hang around with. I serve it with the potato and chickpea mash and it’s greatly appreciated. The important thing is to have quite large flat slices of meat as you need to fold them over double.
To make the béchamel, melt the butter in a small saucepan. Whisk in the flour and cook for a few minutes, stirring constantly, then begin adding the warm milk. It will be immediately absorbed, so work quickly, whisking with one hand while adding ladlefuls of milk with the other. When the sauce seems to be smooth and not too stiff, add salt, pepper and a grating of nutmeg. Continue cooking, even