Ultimate Lamb and Aubergine Moussaka

Meanwhile, bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.

Peel the potato and slice into 1cm thick rounds. Peel and grate the garlic (or use a garlic press).

Once boiling, add the potato slices to the water and simmer until you can easily slip a knife through, 8-12 mins. Carefully drain in a colander and set aside.

Meanwhile, heat a large frying pan on medium-high heat.

Once hot, add the lamb mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Meanwhile, halve the ciabatta and lay onto a baking tray, cut-side up. Spread over half the garlic, drizzle with olive oil and season with salt and pepper. 

Once the mince is cooked, stir in the tomato puree and remaining garlic and fry for 30 secs.

Add the red wine stock paste, cinnamon, sugar and water for the sauce (see pantry for both amounts). Simmer until thickened slightly, 4-5 mins.

When the aubergine is golden and tender, remove from the oven. Preheat your grill on the highest setting. 

Transfer half the lamb mixture into an appropriately sized ovenproof dish. Top with a layer of roasted aubergine, then the remaining lamb. Layer on the cooked potato slices and spread over the creme fraiche.

Sprinkle over the Italian style cheese to finish and season with pepper.

Pop your moussaka onto the ciabatta baking tray and grill until the cheese is golden and bubbling and the garlic bread is golden, 5-6 mins.