Slow cooker moussaka

Method

• step 1

  Heat the oven to 220C/200C fan/gas 7. Arrange the aubergine rounds on a large baking tray, season and drizzle 2 tbsp of the olive oil over. Roast in the oven for 15-20 mins or until lightly browned.

• step 2

  Meanwhile, heat the remaining 2 tbsp olive oil in a large pan over a medium-high heat. Add the lamb mince and brown all over for 6-7 mins, before adding the diced onions and garlic, then cook for 5 mins. Transfer to the slow cooker, then add the chopped tomatoes, lamb stock, tomato purée, oregano and cinnamon, and season well. Cook on low for 6 hrs.

• step 3

  When the ragu has 20 mins left, make the béchamel. Melt the butter in a medium-sized saucepan over a medium heat, add the flour and cook for 1-2 mins. Slowly whisk in the milk, a little at a time, until you have a lump-free sauce. Bring to a simmer and cook for 4-5 mins until thickened. Remove from the heat, stir through the nutmeg, parmesan and the egg yolk, and season. Will keep frozen for up to three months (see tip).

• step 4

  Heat the grill on high. Lightly brush a medium baking dish with oil. Layer in half the aubergine slices. Add the ragu then top with the remaining aubergine slices. Pour over the béchamel sauce, sprinkle over the breadcrumbs and grill for 5-10 mins until browned on top. Sprinkle over a little chopped parsley, if you like.