Traditional Moussaka

Preheat oven to 200 degrees C/fan 180 degrees C. Heat 1tbsp oil in a large pan over a medium heat. Add the onion and fry for 5 minutes, stirring until soft. Add the garlic and cumin and fry for 1 minute. Add the puree and fry for 1 more minute. Turn up the heat, add the lamb, season and fry for 5 minutes until browned all over. Pour away any excess oil.

Add the wine and cinnamon, then, after 2-3 minutes, add the tomatoes, 100ml water, the sugar and oragano. Bring to a boil, reduce the heat and simmer for 45 mins, stirring occasionally, until thick. Season.

Meanwhile, heat a griddle pan until very hot. Brush the aubergines with the rest of the oil, season and griddle on both sides until golden brown. Set aside on kitchen paper.

Make a white sauce. Melt the butter in a small pan, add the flour and stir to make a roux (paste). Remove from the heat and gradually stir in the milk. Place over a gentle heat and simmer, stirring until thickened. Remove from the heat, stir in the egg yolk and half the cheese. Season to taste.

Layer the aubergine and mince in a 2-litre ovenproof dish. Repeat then spread the white sauce on top. Scatter with the remaining cheese and sprinke with the nutmeg.

Bake for 25-30 mins until golden. Serve with a green salad.