Moussaka

1. If using aubergine, slice and sprinkle with salt then set aside to drain. If using potatoes, part boil until just soft enough to slide a knife off then set aside to cool.

2. Fry the onion in the veg oil until golden brown then set aside.

3. Fry the mince and break up with a wooden spoon until brown, drain off any excess fat and add the onions back in.

4. Add the worcester sauce, passata, oregano, garlic, marmite and simmer for 15 minutes.

5. Slice the potatoes or rinse the aubergines and pat dry.

6. Layer the mince and potato/aubergine in a serving dish (as you would lasagne).

7. Cheese Sauce - melt the butter in a small pan, then add the flour and heat for one minute over a medium heat, then add the milk a little at a time whisking as you go over a low heat until a thick sauce is created. Take off the heat and stir in the cheese and mustard.

8. Pour over the potatoes/aubergines

9. Sprinkle with the bit of extra cheese and a small amount of paprika to taste.

10. Brown in the oven for 30 minutes.