Moussaka recipe

Preheat the oven to 220°C/200°C fan/gas mark 7. Spread the potatoes (700 g) and aubergines (3) over 2 baking trays, and drizzle with 1 tbsp olive oil. Pop in the oven and cook for 30-35 minutes, until soft and golden.

Meanwhile, heat a large frying pan over a medium-high heat with 1 tbsp olive oil and add the onions (2) and garlic (1 tsp). Sauté for 8 minutes, until soft. Add the cinnamon (2 tsp), oregano (2 tsp) and lamb mince (400 g). Cook until brown, and most of the liquid has evaporated.

Add the tapenade (2 tbsp), red wine pot (1), chopped tomatoes (1 tin) and 100ml of water. Bring to a boil, then simmer on low for 25 minutes, until thickened and reduced.

Melt the butter (125 g) in a saucepan over a medium heat, then whisk in the flour (100 g) and baking powder (1 tsp). Cook for 1-2 minutes, until golden and nutty. Gently whisk in the milk (1 L), until you have a smooth white sauce. Continue to whisk the white sauce until it thickens over a low heat, occasionally scraping the bottom and sides with a spatula. Once thickened, add in half the pecorino (40 g) and season to taste with salt and pepper.

To a large oven dish, add a third of the baked veg and courgette (2) to the base, followed by half the mince. Repeat with the remaining veg and mince. Whisk the eggs (3) into the cooled white sauce and pour over the moussaka. Top with the remaining cheese (40 g) and pop into the oven for 40-45 minutes, until the top is golden brown. Remove from the oven and leave to cool for 10 minutes before serving.