Moussaka

• 1½ lbs cooked lamb or beef, finely chopped or minced
• 3 large onions, sliced
• 1

Make the top first, as it takes up to an hour to cook; it combines so well with the aubergine flavour that it is worth making this top rather than the alternative Béchamel sauce.

Combine the beaten egg yolks and seasoned milk and put to thicken in the top of a double boiler, or bain-marie; don’t let the water boil or the sauce will curdle. Stir with a wooden spoon from time to time, whi