Moussaka

Cut aubergines into slices 1cm (½ inch) thick and place them under a hot grill for approx. 5 mins.

Heat the oil in a large pan, add minced beef, onion and salt and fry stirring continuously until there is no pink in the meat.

Add tomato sauce, cover and simmer for 15 mins.

To make a béchamel sauce melt the butter in a small pan, add flour and stir well. Gradually pour in the milk, stirring all the time with a whisk. Bring to the boil, reduce the heat and cook on a very low heat for 10 mins, stirring occasionally. Season with salt.

Preheat the oven to 210°C/fan 190°C and lightly grease an oven proof dish.

Arrange aubergine slices on the bottom of the dish, cover with some of the meat mixture, layer more aubergine slices on top and repeat this until you use up all the aubergines and meat mixture (there should be a layer of aubergines on top).

Pour the béchamel sauce on top and sprinkle with grated cheese.

Bake for 20-25 mins until the cheese is golden and serve with chips.