Greek party moussaka

Step 1: Lightly sprinkle the aubergine slices with half of ½ tsp salt and leave them in a colander for 20 minutes to drain. Pat dry with kitchen paper.

Step 2: Heat ½ cup oil in a frying pan and shallow fry 2 aubergines and 1 ⅛ lb potatoes separately, in batches, for 3–4 minutes a side until browned and tender.

Step 3: Drain on kitchen paper, sprinkle with the remaining ½ tsp salt and ¼ tsp ground black pepper and toss well.

Step 4: For the tomato sauce, heat 1 tbsp oil in a pan and sauté 2 onions for 6–8 minutes until brown.

Step 5: Add 1 ⅓ lb tomatoes and cook for 2 minutes.

Step 6: Add 2 tbsp tomato paste, 2 tbsp fresh parsley, 1 tsp dried oregano, ½ tsp chilli powder, ½ tsp ground black pepper, ¾ tsp salt and 1 tsp sugar and cook for 5 minutes until the sauce is thick.

Step 7: For the white sauce, melt 2 tbsp butter, stir in 3 tbsp plain flour and cook for 2 minutes. Whisk in 2 cups milk a little at a time and stir for about 5 minutes until thick. Stir in 1 tsp garlic paste, 3 tbsp cheese, ½ tsp salt and ¼ tsp ground black pepper.

Step 8: Heat the oven to 350°F. Divide the aubergine and potato slices into two halves each.

Step 9: Pour a little tomato sauce over the bottom of a baking dish. Arrange half the aubergine slices on top, pour over a little white sauce and sprinkle with some of 1 ¾ oz cheese.

Step 10: Arrange half the potato slices on top, cover with some tomato and white sauce and sprinkle with cheese.

Step 11: Repeat with the remaining aubergine and potato and the rest of both sauces.

Step 12: Top with 1 ¾ oz cheese and sprinkle with 1 tsp dried mixed herbs.

Step 13: Bake for 30 minutes until golden and bubbling. Serve sizzling hot with bread.