cook the spaghetti according to pack instructions, drain and rinse with cold water the set aside.

heat the olive oil in a large frying pan and on a medium heat, cook celery, pepper, garlic, onion and mushrooms for about 8 minutes. stir in the died slam and transfer into a bowl.

melt the butter in the frying pan and sturdy in flour. add the tomatoes, tomato paste, stock, cream or milk and herbs. stir and cook for about 3 minutes. add salami mixture stir well. reduce heat and simmer for 20 minutes.

pre-heat oven 180c/ gas mark 4. oil a large baking dish. place half the spaghetti into the bottom. then half the chesse pour half of the salami mixture over it. top with the chicken and the remaining half of the salami mixture. place the remaining spaghetti on top and finish with grated cheddar. bake in the oven for 30 minutes.