Cheat's Lamb & Eggplant Moussaka

• Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato and season with salt. Mash until smooth. Cover to keep warm.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook lamb mince and soffritto mix, breaking up with a spoon, until tender, 4-5 minutes. • Add Aussie spice blend and tomato paste, and cook until fragrant, 1-2 minutes. • Add the brown sugar and water, then cook until slightly thickened, 1-2 minutes. Season to taste.

• When eggplant is done, preheat grill to high. • Transfer half the lamb filling to a baking dish, then top with eggplant slices. Repeat with remaining lamb filling and eggplant. • Spread evenly with bechamel sauce. Smooth over potato mash and sprinkle over grated Parmesan cheese. • Grill moussaka until bubbly and lightly golden, 8-10 minutes.

• Meanwhile, thinly slice radish and cucumber. Slice lemon into wedges. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. • In a medium bowl, combine radish, cucumber, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.