Ultimate Lamb Shoulder Moussaka With Feta Salad & Dessert

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

Boil a kettle

Heat a hob-safe oven-proof casserole dish over a medium-high heat

Tip: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Once hot, add your diced lamb shoulder and cook for 3-4 min or until nicely browned all over

While the lamb is cooking, peel and dice half your red onion[s] and slice the remaining

Add the sliced onion to a bowl with your white wine vinegar and half your smoked sea salt flakes (save the rest for later!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar and give everything a good mix up – these are your smoked salted onions

Peel and finely chop (or grate) your garlic

Once the lamb is browned, reduce the heat to medium, then add the diced onion and cook for 1-2 min or until starting to soften

Once starting to soften, add the chopped garlic with your dried oregano, red wine paste and bay leaf[ves]

Add your chopped tomatoes with your beef stock mix, remaining smoked sea salt flakes and 300ml [400ml] [500ml] boiled water and cook on a low heat for 5-6 min – this is your lamb mix

Meanwhile, peel and slice your potato[es] into discs,

Trim the green stalk[s] off your aubergine[s] and discard, then slice into rounds

Season the aubergine rounds with a generous pinch of salt

Add a pot to a medium-high heat with 2 tbsp [3 tbsp] [4 tbsp] butter

Once melted, add 2 tbsp [3 tbsp] [4 tbsp] flour and stir with a wooden spoon for 30 secs or until a sandy paste forms – this is your roux

Gradually whisk 250ml [375ml] [500ml] milk and 50ml [75ml] [100ml] cold water into the roux, a little at a time and cook for 2 min or until a smooth, thick sauce remains

Add a pinch of salt and pepper – this is your béchamel sauce

Transfer the lamb mix to a large heatproof bowl and reserve the casserole dish

Add the potato discs to the reserved casserole dish in a layer, then top with half the aubergine rounds

Spoon over the lamb mix, then top with the remaining aubergine rounds

Top with the béchamel sauce and put the dish in the oven, covered, for an initial 50 min

Once the moussaka has had 50 min, remove the dish from the oven and top with your grated Italian cheese, then return the dish to the oven for a final 10 min or until golden – this is your lamb shoulder moussaka

Wash your salad, then pat dry with kitchen paper

Chop your tomato[es] finely and add to the smoked salted onions with the salad and a drizzle of olive oil – this is your salad