Moussaka

• 1 large aubergine
• 1 onion
• 1 clove garlic
• 400g/500g minced lamb
• 2 tsp tomato puree
• 1 tsp cornflour
• 45ml dry white wine
• 150ml chicken stock
• 1 tsp oregano
• 25g butter
• 25g plain flour
• 450ml milk
• 80g cheese grated

Slice aubergine. Sprinkle with salt and leave to stand. After 20 mins or so, drain, rinse and dry the aubergine slices.

Heat oil and fry onion and garlic until soft.
Add lamb. Fry.
Add tomato puree, cornflour, wine and stock. Cook until thickened. Sprinkle with oregano.
Turn mixture out into overn dish (suggest shallow but large one).
Layer aubergines on top of the mixture.

Melt butter, stir in flour and cook for 1 min. Whisk in milk, bring to boil and simmer until thickened, stirring continuously.
Remove from heat and stir in half the cheese.

Pour sauce over aubergines.
Sprinkle with remaining cheese and then bake 6/200 (or just on if you're using my oven) for 30 mins until golden brown.