Moussaka

Method

1. Preheat the oven to 200°C/fan 180°C/ gas 6
2. Lightly brush 2 tbsp of the oil over the aubergine slices, then arrange in a single layer on two large baking trays
3. Bake for 20 mins, or until tender
4. Meanwhile, heat the remaining oil in a large frying pan and cook the onion until softened
5. Add the garlic and cook for a further 1-2 mins, then add the mince
6. Cook until fully browned, stirring to break up any lumps
7. Sprinkle over the cinnamon and cayenne pepper, then stir in the chopped tomatoes and tomato purée, along with the wine (if not using the wine, add 200ml water instead)
8. Bring to the boil, then simmer for about 20 mins, until thickened and reduced
9. Season with black pepper
10. While the beef mixture is simmering, cook the potatoes in a large pan of boiling water until just tender, then drain thoroughly
11. Melt the butter in a saucepan, then stir in the flour and cook for 2-3 mins
12. Whisk in the milk a bit at a time, allowing it to thicken before each addition
13. Once all the milk has been added, cook for 2-3 mins, then take off the heat and season with black pepper
14. Reduce the oven temperature to 180°C/fan 160°C/gas 5
15. In an ovenproof dish, arrange the beef mixture, potatoes and aubergines in layers, finishing with an aubergine layer
16. Whisk the egg and nutmeg into the cooled white sauce and then spoon over the aubergines to cover
17. Bake for 30 mins, until golden
18. Allow to settle for 10 mins, then serve with the salad