Don’t mistake Cordon Bleu-trained chef Mary Berry for a staunch traditionalist ― she’s not afraid to shake up classic recipes, like spaghetti bolognese.

She even uses chicken in a white sauce weekday version of lasagne.

But for her more elaborate, Italian-style version, the former Great British Bake-Off host likes to keep it old school and take her sweet time.

Not only does she like to rest her lasagne for a minimum of half an hour once it comes out of the oven so the slices stay intact when you cut into it, but she also thinks we should be taking an added step hours before we even switch the appliance on.

Mary Berry “stands” her lasagne before cooking........

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