Moussaka is a popular dish in the Middle East and Balkans, however the best-known version is the Greek variant, created in the 1920s by chef Nikolaos Tselementes. The combination of mince and aubergine baked with sweet, fragrant spices in a rich tomato sauce is sure to be a winner, plus a classic Greek salad on the side will transport you straight to a sunny Greek holiday!

• MOUSSAKA HERBS: oregano, thyme, marjoram
• SALAD BLEND: oregano, thyme, marjoram, black pepper
• MOUSSAKA GROUND SPICES: cinnamon, oregano, allspice, mild chilli flakes, smoked paprika, paprika, cumin, oil, salt

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

• 500g lamb or beef mince or use 300g veggie mince (results in the same volume when cooked) (following the same cooking instructions)
• 1 aubergine or large courgette - thinly sliced
• 500g potatoes (any type) - peeled and thinly sliced
• 1 large red onion -¾ finely chopped, ¼ very thinly sliced
• 4 cloves of garlic - finely grated or crushed
• 250g cherry tomatoes - halved
• ½ cucumber - deseeded and cut into bite-size pieces1 green pepper - cut into bite-size pieces
• 150g natural yogurt (Greek is best)
• 200g feta cheese -¼ cut into bite-size pieces, ¾ crumbled
• 1 egg (any size) - beaten
• 400g tin of tomatoes
• 50g black olives (optional)
• 2 tbsp tomato puree
• 3 tbsp extra virgin olive oil
• 2 tbsp vinegar (red wine vinegar is best but any type is fine)

• Medium saucepan
• Baking dish
• Mixing bowl x 2