Lasagne soup with burrata and garlic bread

1. In a pot, heat the olive oil and cook the onion and garlic for 10 minutes. Add the beef and cook until it is browned off. Drain off any excess fat. Add the oregano, thyme, beef stock and chopped tomatoes and cook for 20 minutes.

2. Add in the lasagne sheets (break them roughly first), and the cherry tomatoes. Season with salt and pepper and cook for a further 10 minutes (ensure the pasta is soft). Set aside.

3. In a pan, add one minced garlic clove and two tablespoons of butter and when this is hot, add the sourdough to toast on each side until golden brown.

4. Serve the soup in a bowl and garnish with the garlic bread, torn burrata, fresh basil and salt and pepper.