Tempted by a recipe for moussaka? Here are a few simple steps for making the crowd-pleasing Greek dish.
Preheat the grill to high and grill the streaky bacon for 1-2 minutes on each side until crisp.
Heat one tablespoon of the oil in a frying pan and brown the mince for 4-5 minutes, or until browned all over. Remove the lamb from the pan and aside.
Fry the onion and garlic in the same frying pan for 5-6 minutes, or until soft.
Return the mince to the pan, add the tomato purée and cinnamon and cook for six minutes. Pour in the wine and simmer for a further 25 minutes.
Meanwhile brush the aubergine slices with oil. Heat a griddle pan and grill for three minutes on each side. Set aside.
For the topping, whisk the eggs in a bowl. Heat the milk in a saucepan until just boiling, then pour the milk onto the eggs and whisk until well combined.
Stir in the yoghurt, paprika, cheese, salt and freshly ground black pepper.
Line a baking sheet with baking parchment. To assemble the moussaka, place a slice of aubergine onto the baking sheet. Top with the bacon then the lamb mixture and chopped parsley. Spoon over the topping, and then repeat the process, finishing with the sauce.
Grill the moussaka for 3-4 minutes, or until golden-brown and bubbling on top.
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