Recipes

Vegetable Moussaka Serves 6 Slice aubergine and sprinkle with salt. Leave for ½ hour then drain. Heat 45ml (3tbsp) oil in a large frying pan and gently fry the potatoes on both sides for 5 minutes, until golden brown. Transfer potatoes to a plate and keep warm. Pour remaining oil into the frying pan and fry the onion till tender. Add the drained aubergines and fry for 5 minutes. Lightly grease a 2.3l (4 pint) casserole dish. Line the casserole dish with half the potatoes. Add half the tomato and aubergine mixture, followed by a layer of mushrooms, courgettes and red pepper, seasoning each layer. Add the remaining tomato and aubergine mixture and top with the remaining potatoes. Make a white sauce in the usual way, cool slightly, then stir in the egg yolk. Spread the white sauce over the potatoes and sprinkle on the cheese. Cover and cook in the oven at 180°C (350°F/Gas mark 4) for one hour. Remove lid and cook for a further ½ hour.

Ingredients 1 large aubergine salt 3 large potatoes, peeled and sliced 90ml (6 tbsp) oil 1 large onion, sliced 900g (2lb) British Classic Tomatoes, peeled and sliced 225g (8oz) closed cup mushrooms, sliced 2 large courgettes, thinly sliced 1 red pepper, de-seeded and thinly sliced 25g (1oz) margarine 25g (1oz) flour 250ml (scant ½ pint) milk 1 medium egg yolk 50g (2oz) coarsely grated parmesan cheese