This week we are making Scottish Moussaka, so called because I make it with potatoes, feel free to lessen the amount of potato and add pre griddled, aubergine (1) and courgettes (2-3).

Scottish Moussaka

serves 4

Photo by Kenny Armet

• 500g of mince, lamb or beef are equally good or a combination of both
• 1 onion chopped
• 2 cloves of garlic crushed or 2tsp of garlic powder
• ½tsp of grated nutmeg, fresh is best and lasts for ages after it’s bought
• 2 cloves
• ½tsp of cinnamon
• 2dsp of tomato purée
• 1 Bay leaf
• 6 large potatoes sliced
• 2tbl olive oil

1. Heat 1dsp of the oil in a pot and add the mince to brown.
2. Once browned add the onion and cook slowly for 5mins until soft.
3. Add the garlic, cinnamon, nutmeg, cloves and stir to coat.
4. Add the tomato purée and cook for around 5mins then set aside.
5. In a griddle or frying pan heat the other dsp of olive oil.
6. Fry the sliced potato until golden brown.
7. Line the base of a large ashet with a layer of potato.
8. Add a layer of mince and repeat finishing with a layer of potato.

     Béchamel Sauce

• 25g of butter
• 3tbls of cornflour
• 750mls of milk
• 1 egg yolk beaten
• A little grated nutmeg
• Salt and pepper to taste

1. Put the butter, cornflour and milk in a pan.
2. Over a medium heat, bring the sauce to the boil stirring constantly.
3. Add the nutmeg, salt and pepper and stir through.
4. Remove from the heat and beat in the egg yolk.
5. Pour the sauce over your potato mixture.
6. If you want you can sprinkle over some breadcrumbs thus giving the top a crusty effect.
7. Bake in the oven at 180’c, 375’F Gas mark 4 for 1hr 15mins.

Next week we shall stick with the Greek theme and make Pastitsio, this is a pasta based dish which is tasty and often ends up being a family favourite. If served with bread it often is enough to do two meals. For this dish you will need, mince, macaroni, the same spices as the Moussaka and Béchamal sauce.

Photo by Naomi Armet