You will shortly be arriving on the crystal blue coastlines of the Greek isles.

Once you’ve unpacked, head to the taverna where you’ll be met with delicious scents of chargrilled meats, fresh barbecued seafood, and the mythical Greek moussaka.  Dive into luscious layers of lamb mince, tender aubergine and creamy béchamel baked until golden. Irresistible!

Got a friend who couldn’t get to their Greek holiday? Share this melty moussaka with them! 

Ingredients (Serves 2)

1 red onion

1 aubergine

1 garlic clove

40g cheddar cheese

1 tsp dried oregano

1/4 tsp ground cinnamon

2 dried bay leaves

5g parsley

250g British lamb mince

1 beef stock cube

3 white potatoes

1 can of finely chopped tomatoes (210g)

Ovenproof dish

20g butter

20g flour

250ml milk

Olive oil

Salt and pepper

Method

Step 2: Peel and finely dice the red onion and garlic

Step 3: Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat and once hot, add the diced red onion and cook for 3 min or until softened.

Meanwhile, dissolve the Knorr beef stock cube in 100ml boiled water – this is your beef stock.

Step 4: Add the chopped garlic, lamb mince and half of the cinnamon and cook for 4 min or until the lamb has browned, breaking it up with a wooden spoon as you go.

Once browned, add the chopped tomatoes, beef stock, bay leaves, dried oregano and a generous pinch of salt and pepper and cook over a high heat for 4-5 min or until reduced – this is your lamb ragù.

Step 5: While the ragù thickens, grate the cheddar cheese. Chop the parsley finely, including the stalks.

Step 6: Melt 20g butter in a pot over a medium heat. Once melted, add 20g flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux. Then gradually whisk 250ml milk into the roux, a little at a time, and cook for 4 min or until a smooth, thick sauce remains.

To finish the sauce, add the grated cheese and a pinch of salt – this is your cheese sauce.

Step 7: 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 lamb moussaka.