Vegetarian moussaka

This dish was inspired by Nirit Putterman, a food-fanatic and friend who sends us long emails about venison stew and has been known to call us in the middle of the night with questions about the water-fat ratio in choux pastry, and again in the morning to report the results of her baking. Like all her dishes, this has been meticulously tried and tested, and rightly judged to be delicious.