Moussaka

• Lamb mince500 g
• Aubergine2 aubergines
• White potatoes500 g
• Chopped tomatoes (tin)1 tin
• Brown onions150 g
• Semi-skimmed milk500 ml
• Butter40 g
• Mature Cheddar60 g
• Free-range eggs1 egg

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, ground cinnamon, plain flour. Missing any? You can add them to your shop on the shopping list.

Usually contains: Milk, Egg.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Chop the onion. Brown the lamb mince with the onion in a large pan over a medium-high heat for 8 minutes. Stir in a teaspoon of cinnamon, add the chopped tomatoes, season and simmer for 20 minutes.500 g lamb mince1 tin chopped tomatoes150 g brown onions
2. Heat the oven to 200°C (180°C fan). Slice the aubergine and the peeled potatoes about half a centimetre thick, brush with oil, spread on trays and roast for 20 minutes until soft.2 aubergines500 g white potatoes
3. Make the white sauce. Melt the butter in a pan, stir in 3 tablespoons of flour for 1 minute, then whisk in the milk a little at a time and stir until thick. Take off the heat, then beat in the egg and half the grated cheese.500 ml semi-skimmed milk40 g butter60 g mature cheddar1 egg
4. In an ovenproof dish, layer the potato, then the aubergine, then the lamb. Pour over the sauce, scatter with the rest of the cheese and bake for 40 minutes until golden. Rest for 10 minutes before cutting.

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