Lasagne devil's dip & pumpkin dough balls

Method

1. 1

   Make a quick bolognese first - brown the mince in a pan with the beef stock pot

2. 2

   Once browned, add the onion, carrot, pepper and garlic

3. 3

   Add all the herbs, seasoning and plenty of black pepper

4. 4

   Stir well and cook for about 5 minutes

5. 5

   Then add the tomato puree and tomato passata, mix well and then add enough water to the bolognese to cover, you will probably only use half, and have some spare to freeze/use for lunch!

6. 6

   Bring to a boil and then lower the heat and simmer for 20 minutes

7. 7

   For the dough balls: Roll the pizza dough out flat and cut into small cubes of mozzarella, place inside each dough ball, then roll into balls

8. 8

   Get creative with your dough! make some ghosts, spiders and pumpkins (I used a pumpkin cutter for the pumpkin ones)

9. 9

   Mix the melted butter, garlic puree and smoked paprika, and brush onto the dough balls

10. 10

    Air fry the dough for 8-10 minutes until the dough balls are turning to crisp up on the outside

11. 11

    Then remove from the airfryer, and remove the string by cutting at the top and peeling away carefully

12. 12

    To assemble: Spoon the bolognese into a dish, and spoon the white sauce on top, then add the mozzarella

13. 13

    Then add the pumpkin dough balls all around the edge

14. 14

    Air fry for 5 minutes at 190 until the dip is piping hot and cheese on top is golden and melted