Feeding the clan can result in making a multitude of meals – and Jane Kennedy has had enough. Thankfully, the mum of five has a cunning plan: one dish, two ways...

Ingredients:

Serves four

6 prosciutto slices or thinly sliced bacon rashers

40g butter

Salt

1tbsp white vinegar

6 eggs

4 fresh lasagne sheets (10cm long)

Grated Parmesan, to serve

Ingredients for adults:

Splash of white wine

Squeeze of lemon juice

Salt and freshly ground black pepper

Chilli flakes, to serve

Chopped flat-leaf parsley, to serve

Method:

FRY the prosciutto or bacon over a medium heat until crispy. Remove from the pan and keep warm.

Add the butter to the pan and keep warm over the lowest heat.

Bring a saucepan of salted water to the boil. Add the vinegar and reduce the heat to low-medium.

Crack the eggs into six cups. Stir the water, then tip one egg at a time into the centre of the water.

Simmer until the whites are white and the yolks remain soft (about three minutes). Using a slotted spoon, transfer the eggs to a tea towel to drain.

Bring another saucepan of salted water to the boil. Reduce to a medium-high heat and cook the pasta for two to three minutes, or until just tender. Remove the pasta with a slotted spatula, allowing it to drain for a few seconds.

Lay the pasta sheets on four warmed plates and top with one poached egg each for the kids and two eggs each for the adults.

Dish one: Top each of the kids’ plates with a slice of the prosciutto or bacon and one-third of the butter. Serve with some grated Parmesan.

Dish two: Heat the remaining butter over a high heat and add the wine and lemon juice. Let it bubble for one minute, then remove from the heat. Divide the sauce and the remaining prosciutto between the adults’ plates. Season and serve with Parmesan, chilli and parsley.