Moussaka

Heat the oven to 180°C / 350°F. Salt the eggplant slices lightly, let moisture bead on the surface, then pat dry. Brush with part of the olive oil and roast on trays until tender and lightly browned, turning as needed.

Heat the remaining olive oil in a skillet and soften the onion. Add the lamb and brown, breaking up clumps. Stir in garlic, tomatoes and cinnamon, then simmer until thick. Cook the ground lamb to 71°C / 160°F; do not rely on its colour.

Melt the butter in a saucepan, whisk in the flour and cook briefly without browning. Gradually whisk in the milk and simmer, stirring, until the béchamel is thick and smooth. Remove from the heat and let cool slightly. Beat the eggs separately, whisk a little warm sauce into them, then whisk them back into the pan with most of the cheese. Reserve some cheese for the top.

Layer eggplant, thick meat sauce and béchamel in a baking dish; scatter the reserved cheese over the top. Bake at 180°C / 350°F until golden and the centre reaches 71°C / 160°F. Rest for 30 minutes before cutting so the layers set. The timer is a guide, not a substitute for the temperature check.