CHEF’S STEP BY STEP
"Every Greek has his or her own version of moussaka (which means ‘casserole’ and is traditionally made with layers of meat and vegetables). I put potatoes on the base to absorb the cooking juices, with aubergine my only vegetable addition. Others add courgettes, peppers and tomatoes. I use minced veal, lamb and pork, while some insist on lamb only. I add allspice, cinnamon, oregano and mint, and combine halloumi and kefalotyri in my rich topping. My Greek in-laws would disapprove, but this is my moussaka: cosy, comforting and made with love. "