Phil’s Moussaka

Preheat the oven to Gas 3 / 160°C.

First, make the cheese soufflé base by heating the milk in a saucepan.

Mix the soft butter and flour until you have a paste.

Once the milk is hot, whisk in the butter and flour mixture and whisk until it boils; it will thicken considerably.

Remove from the heat, add the cheese, and whisk well. Once cooled for 10 minutes, stir in the egg yolks. Season well with salt and pepper.

Heat half the olive oil in a pan. Add the aubergine and season well. Cook on both sides until they take on a little colour. Remove from the pan and drain on kitchen paper.

Add the rest of the oil, onion, garlic and oregano to the pan and cook over a low heat to soften.

Add the flour and tomato paste and mix well. Then add enough boiling gravy or stock to make a thick sauce. Then add the cooked lamb pieces and season well.

To assemble the moussaka, you will need a large ovenproof dish, probably 20-25cm square.

• Place a layer of aubergine on the bottom.

• Cover with a nice layer of cooked potatoes.

• Cover with a layer of tomatoes.

• Next, a layer of lamb.

• Then repeat again.

When ready to eat, cover the dish with foil and place it in a preheated oven at 220 °C, gas 7 for 25-30 minutes to warm through.

Or you can cover with cling film and warm in a microwave.

Whisk the egg whites until foamy, then add them to the warm cheese sauce.

Remove the warm moussaka from the oven and uncover. Spoon on the cheese soufflé mix, return to the oven, and cook for a further 15-20 minutes.

Once nicely browned and risen, serve piping hot.

Serve in the middle of the table and let people help themselves.