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. • Finely chop garlic. • 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 a generous drizzle of olive oil to the potato and season with salt. Mash until smooth. Cover to keep warm.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook lamb mince and soffritto mix, breaking up with a spoon, until tender, 4-5 minutes. • Add Nan's special seasoning 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, transfer half the lamb filling to a baking dish, then top with eggplant. Repeat with remaining lamb filling and eggplant. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. 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. Set aside.

• Wipe out frying pan and return to medium heat. Add the butter and plain flour and cook, stirring, until a thin paste forms, 2 minutes. • Remove pan from heat, then slowly whisk in the milk until smooth. • Stir through grated Parmesan cheese, then season with salt and pepper.

• Preheat grill to high. • Top baking dish evenly with cheesy white sauce. Smooth over potato mash. • Grill moussaka until bubbly and lightly golden, 8-10 minutes. • Meanwhile, slice tomato into wedges. Thinly slice cucumber. Slice lemon into wedges. • In a medium bowl, combine tomato, cucumber, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.