Melty Greek-Style Lamb Moussaka

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil half a kettle

Slice your potatoes (skins on) into discs, then trim the green stalk[s] off your aubergine[s] and discard, then slice into rounds

Add the potato discs and aubergine rounds to a baking tray (or two!) with a drizzle of olive oil and a generous pinch of salt and put the tray[s] in the oven for 10-15 min or until golden

Peel and finely dice your shallot[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once hot, add your lamb mince and diced shallot and cook for 3-4 min or until the shallot has softened and the lamb has browned, then stir in 1/2 tbsp [1 tbsp] [1 1/2 tbsp] flour and cook for 1 min further

Meanwhile, dissolve your stock mix in 100ml [120ml] [150ml] boiled water

Add the chopped garlic and your ground cinnamon and cook for 1 min further

Once browned, add your chopped tomatoes, stock, bay leaf[ves], dried oregano and a pinch of salt and pepper and cook over a high heat for 4-5 min or until reduced and the lamb is cooked through (no pink meat!) – this is your lamb ragù

While the ragù thickens, grate your cheddar cheese

Meanwhile, add a pot to a medium heat with 2 tbsp [3 tbsp] [4 tbsp] vegetable oil

Once hot, add 20g [30g] [40g] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux

Gradually whisk 250ml [375ml] [500ml] milk into the roux, a little at a time and cook for 4 min or until a smooth, thick sauce remains

Add your grated cheese and a pinch of salt – this is your cheese sauce

Add the potato discs to an oven-proof dish in a single layer

Spoon over half of the lamb ragù

Then add the aubergine rounds in a single layer, followed by a final layer of lamb ragù

Top with the cheese sauce and put the dish in the oven for 15-20 min or until bubbling and golden – this is your melty Greek-style lamb moussaka