Moussaka

Prep time: 20 minutes

Cooking time: 50 minutes

Serves 4

1 onion, finely chopped

1 tbsp olive oil

2 garlic cloves, crushed

400g leftover lamb

A pinch of ground cinnamon and paprika

200g tinned chopped tomatoes (about ½ tin)

250ml chicken stock

Chopped parsley and mint (optional)

1 aubergine

2 large tomatoes

2 eggs

200g Greek yoghurt

100ml milk

1 tbsp crumbled feta and grated parmesan

Olive oil, for grilling

Salt and black pepper

1 Cook the onion in 1 tbsp olive oil over a medium heat for 5 minutes without letting it brown. Add the garlic and cook for another minute.

2 Chop the lamb finely, either by hand or in a food processor, then add to the onion mix along with the spices. Season with salt and pepper.

3 Turn up the heat and stir in the lamb, then add the tomatoes and the stock. Bring to a simmer and cook over a medium heat for 10 minutes.

b2b aubergines

To make it more substantial, fry some cubed aubergines in the pan before you add the lamb. Photograph: Jill Mead for the Guardian

4 While the lamb is bubbling away, turn the oven to 180C/350F/gas mark 4. Now slice your aubergine into pieces about ½–1cm thick. Rub in a little olive oil and grill – either on a griddle pan or under a grill – for a few minutes either side, until browned and soft. If you do not have either, you can fry it in a little extra olive oil. Thinly slice the tomatoes into rounds.

5 Take the lamb mix off the heat, stir in the herbs and pour it all into an ovenproof dish. Top with the slices of grilled aubergine, and sprinkle on some salt and pepper. Now top the dish with the tomato slices and a little more black pepper.

6 In a bowl, whisk together the eggs with the yoghurt and milk, adding the cheese and black pepper. Pour over the tomatoes and place in the oven for about 30 minutes until the top is golden brown.

Recipe by Jane Baxter