Moussaka recipe (really good)

• This moussaka recipe is kick-ass. It's a based on Anthony Worrall Thompson's recipe, with a few changes made according to Hugh Fearnley Whittingstall, and notes from cooking it repeatedly. It makes between 5 and 5.5 litres of moussaka, so make sure you have a big enough dish to cook it in - that's well over a gallon, both in the US and UK! Don't worry about cooking too much - it will all disappear, very quickly, and keeps well for a couple of days in the fridge. Just microwave to reheat.

Also, the recipe's quite intensive, and you'll be in the kitchen for an hour solid doing prep. It's really worth it!

Ingredients

• 75ml/6fl oz olive oil
• 1 large onion, finely chopped
• 675g/1½lb lamb mince (you can put in less of this if you like, and bulk out the sauce with more onions and tomatoes)
• 3 cloves garlic, chopped (it's a big recipe, 4 or 5 are fine too)
• 1.25ml/¼tsp cinnamon
• 1.25ml/¼tsp allspice
• 2 x 400g/14oz tin of chopped tomatoes (chopped plum tomatoes are great)
• 1 tbsp fresh oregano, chopped
• 2 bay leaves
• 1 tsp fresh, soft thyme leaves
• 175ml/6fl oz white wine
• 4 medium aubergines, cut into 1cm/½in slices - not much thicker, if you can help it
• salt and freshly ground black pepper

For the Béchamel Topping:

• 85g/3oz unsalted butter
• 85g/3oz plain flour
• 900ml/1½pt milk
• 85g/3oz parmesan, grated
• 115g/4oz gruyère, grated (optional - more parmesan is fine too)
• 2 egg yolks
• 1 egg

1. Heat 2 tbsp olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured.
1a. Brown just half of the lamb in a frying pan and add to the onion. Add the garlic and break up the meat with a wooden fork until it has a loose texture.
1b. Brown the remaining lamb; don't throw away the lamb juices. It's best to let it be a little undercooked.

2. Stir the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole. Add the rest of the browned lamb and de-glaze the pan with white wine. Pour straight into the casserole dish, reduce the heat and simmer for approximately 1 hour.

3. Place the aubergines in a colander, sprinkle with salt and leave for 30 minutes. This draws out any bitter juices.

4. Meanwhile make the béchamel sauce. Melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually (constantly, too - don't leave it for a second) stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes.
4a. Alternative: warm a pan, then microwave the milk for 30 seconds to 1 minute 30, paying close attention to make sure it doesn't overflow; add the milk to the pan, then the butter, then sieve in the flour on a medium heat while stirring.
4b. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper.

5. Rinse the aubergines and pat dry, then brush them with olive oil. Place on a baking sheet and roast in a hot oven (200C/Gas6) for around 15 minutes, until brown and tender. They should be soggy, and not dry or crispy - if they start going like this, whip them out. Make sure all aubergines are equally done - this will affect how soft they are after cooking. Season with a little black pepper. Drain on kitchen paper. Set aside until ready to construct the moussaka.

6. The white sauce should now have cooled enough to whisk in the egg and egg yolks.

7. Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the mince then cover with half the aubergine slices. Repeat the layers, ending in the last of the mince, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyère. Bake in a preheated oven at 180C/350F/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving.

8. Serve the moussaka with a chunky tomato, cucumber, parsley and mint salad and crusty bread.

This dish can be prepared in advance until the point before it goes in the oven. Allow an extra 15 minutes in the oven if cooking from cold.