Moussaka

4 tbsp olive oil
3 garlic cloves, chopped
1 onion, diced
2 aubergines, cut into chunks
750g minced lamb
3 plum tomatoes, coarsely chopped
300ml chicken stock
good pinch ground cinnamon
pinch ground cumin
pinch freshly grated nutmeg
1 tsp chopped mint

For the sauce
50g butter
25g flour
300ml milk
140g gruyere, grated
50g parmesan, grated
2 eggs, beaten.

Heat oven to 220 degrees. Heat olive oil and add garlic, onion and aubergines and cook gently for 5 mins. Crumble in the lamb mince, increase the heat and stir until evenly brown.

Add tomatoes, then pour in stock and sprinkle in sprices. Stir, bring to the boil and then simmer for 10mins. Season, then aff the mint. Spoon the mixture into a large baking dish.

To make the sauce: melt the butter in a pan. Stir in the flour, mixing well over a low heat and cook for 30-60 seconds to make a roux. Gradually whisk in the milk, whisking thoroughly to ensure there are no lumps and continue cooking until smooth. Add the grated cheese and season with salt and pepper. 7. Remove from the heat and cool slightly.

Whisk in the egg yolks. Pour the sauce over the lamb mixture and cook in the oven for 10 minutes until bubbling.