Moussaka

A ray of Greek sunshine on even the gloomiest winter’s day. We layer golden slices of oven-roast eggplant with a rich, slow-cooked lamb ragu, scented with cinnamon and lemon zest, and blanket the whole happy bundle in a Parmesan-enriched bechamel, ready to pop in the oven till browned, bubbling and close to irresistible. A crisp salad on the side and your work here is done.