Moussaka

It may not win Masterchef for presentation… but it will score well on taste… and especially smell - that garlic, cinnamon and nutmeg is very special! Serve with garlic bread and a glass of red wine

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Start by prepping everything - dice the onion, slice the garlic, peel the potatoes, slice the aubergine, quarter the mushrooms.

Step 2

Slice the potatoes into rings - about 1 cm thick. Put in boiling salted water, boil for 10 minutes, drain and put to one side

Step 3

Slice the aubergine into rings - about 1 cm thick. Sprinkle salt on top and leave for at least 10 minutes. Then wash under cold water and pat dry on kitchen roll

Step 4

Heat a steep frying pan with a generous slug of olive oil (a wok is not a bad idea). Add the aubergine slices in batches and fry for 5-10 minutes on each side until golden brown. You will need to add more oil between each batch. Place on a plate to rest (keep warm in a low oven)

Step 5

Add more olive oil to the frying pan /wok and the mince and fry for 8-10 mins until all the meat has turned grey/brown, regularly stirring and breaking up with a wooden spoon. Tip into your casserole dish and keep warm in the low oven

Step 6

Add more olive oil to the frying pan/wok and add the mushrooms. Fry for up to 10 minutes until golden brown. Remove and add to the casserole and return to the oven

Step 7

Add more olive oil to the frying pan and add the diced onion, the garlic and a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Now add the red wine, oregano, cinnamon and bay leaves and simmer until the sauce has reduced by half.

Step 8

Now return the mince and mushrooms to the frying pan and stir well, combining the red wine sauce with the meat. Now add the two cans of tomatoes, tomato purée and molasses and season well. Reduce the heat and simmer for 10 minutes, stirring constantly to ensure all ingredients are combined

Step 9

Whilst that is bubbling melt the butter in a separate saucepan, stir in the flour and cook over a medium heat for 1 minute. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 minutes. Remove from the heat and add the parmesan nutmeg, salt and pepper. Finally add the two eggs and stir well.

Step 10

Now spoon about a third of the meat mixture into the casserole dish and spread out evenly, followed by half the aubergine and half the potato placed as separate layers on top of the meat. Then add the remainder of the meat followed by another layer of aubergines, and then the potatoes. Finally spread the béchamel sauce over the top, smoothed so that the potatoes are fully covered.

Step 11

Put the casserole in the centre of the oven and cook for an hour (or until deep golden brown). Leave uncovered unless it browns too much during cooking, in which case cover the dish. Set aside for 10 minutes to cool before serving